Morrocan Lamb and Matzoh Pie

May 22, 2023May 22, 20230 14
Moroccan Lamb and Matzoh Pie recipe perfect for a hearty dinner.
in Main

Prep

40 min

Cook

70 min

Ready In

110 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

8 tablespoons olive oil plus additional for brushing on matzos
1 medium onion , finely chopped
1 1/2 lbs ground lamb
3 garlic cloves , finely chopped
2 1/2 teaspoons salt
1 1/2 teaspoons ras el hanout spice mix
1 teaspoon dried oregano , crumbled
1 teaspoon dried mint , crumbled
1/2 teaspoon black pepper
1/4 teaspoon cinnamon
whole tomato with juice , chopped
2 lbs eggplants , peeled and cut crosswise into 1/3-inch slices
6 matzos ( about 6 inches square )
1/4 teaspoon cayenne
3/4 teaspoon sugar

Nutrision Information

Servings Per Recipe
6
Calories
400
Sugar
4g
Fat
37g
This Moroccan Lamb and Matzoh Pie is a delicious and hearty main dish perfect for any occasion. The mixture of spices, lamb, and eggplant make for a flavorful and satisfying meal. While this recipe may take some time to prepare and cook, it is well worth the effort. This dish is especially popular in Moroccan and Jewish cuisine, and is often served during special occasions and holidays.

Instructions

1.Heat 2 tablespoons of olive oil in a wide skillet over medium heat.
2.Add the onion and cook until soft and golden, stirring occasionally, for about 8 minutes.
3.Add the ground lamb and garlic and cook until the lamb is brown about 8-9 minutes.
4.Add 1 1/2 teaspoons salt, ras el hanout, dried oregano, dried mint, black pepper, cinnamon and tomato.
5.Stir and bring to a simmer, cook covered for 15 minutes.
6.Meanwhile, lightly brush both sides of the eggplant slices with olive oil and season with 1 teaspoon salt.
7.Arrange the slices in a single layer on 2 baking sheets and broil until golden brown, around 4-5 minutes per side.
8.Preheat oven to 375 degrees Fahrenheit.
9.Transfer the eggplant to the skillet with meat mixture.
10.Cook uncovered until the eggplant is tender for about 7-9 minutes, stirring occasionally and breaking the eggplant to make a meaty sauce.
11.Spread 1/6 of the sauce over the bottom of a 9x13 inch baking dish.
12.Soak 2 matzos in water one at a time, until just pliable, about 5 seconds.
13.Arrange the matzos covered in part of the sauce.
14.Repeat with 4 more layers matzos and sauce.
15.Sprinkle cayenne and sugar over the top.
16.Bake until golden brown and crispy on the top around 35-40 minutes. Let the pie cool for about 20 minutes before serving.

PROS

This hearty dish is packed with flavor and will leave you feeling full and satisfied.

It can also be made ahead of time, making it perfect for dinner parties and gatherings.

CONS

This recipe requires a lot of preparation and cooking time, so it may not be ideal for those with limited time.

The high fat content of lamb and oil should be taken into consideration when planning a balanced diet.

HEALTH & BENEFITS

This recipe is a good source of protein, which is important for building and repairing muscles.
Eggplant is rich in antioxidants, which can help reduce inflammation in the body and support overall health.
The olive oil used in this recipe is also a good source of heart-healthy monounsaturated fats.

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