It has been ages since I posted a recipe! Although I’m a pastry chef I have started my way in the kitchen cooking! Not baking! One of the reasons to take the patisserie route was because I didn’t really experiment much with baking but always cooked well.
So…! Passover is all about no flour! You can’t use flour, wheat, and the strict ones don’t eat grains as well. So in Passover we have Matzah. Don’t ask me how this came to life but it’s kind of a thin ‘cracker’ and it’s not a gourmet food….
My mum used to make these ‘Minot’ which is a half of Matzah rolled in filling of meat, cheese, or potato just like burekas. I know my mum didn’t make it up but it is a dish we always had in Passover.
So, I decided to share this with you. I am sorry I can’t give accurate measurements for everything…just use your sense and judgment and I’m sure it will be delicious! You can actually fill it with anything you can come up with and if it is good enough please share your experience with us!!
Recipe for Minot Passover
Make any or all of the following fillings
Meat
Fry onions until golden, add pine kernels, minced lamb or minced meat, add Baharat (Iraqi spice mixture), salt and pepper and mix well making sure it is well combined. When ready put in a colander to get rid of the juices.
Take 2-3 aubergines (for about a kilo of meat) and put them on a naked flame turning each time it’s soft enough. When ready cut in half and scoop the inside only of the Aubergine and add it to the meat mixture and mix well. When mixture is cold add 2-3 eggs and mix. Ready to roll!
Spinach and cheese
In general… Depends on what you have in the fridge.. I always have feta cheese, cheddar cheese and Parmesan. For this I but also Fromaige fraise or quark cheese or all of them!! I but the spinach washed in a big package at tesco or two of them, put about 25-50g of butter in a pan and soften the leaves and then put in colander.
Put the spinach (slice it) in a big bowl, with the grated cheddar cheese, fata cheese, and Fromaige fraise and or quark cheese, add freshly grated black pepper and muscat nut and a bit of salt (careful because cheese is salty) and add about 2-3 eggs and mix well.
Potatoes
Boil peeled potatoes when ready mash them and add grated cheddar cheese, salt, pepper and you can also add fried onions and eggs. Done!
Matzoh – take out the matzo out of the packaging and hold them under a running water, turning them and wetting from all sides.
Them put them on a dry tea towel, wrap them and let them sit and soak the water. After few minutes check that they are flexible enough to be rolled and if not repeat process.
When the Matzoh is tender and flexible enough cut them into half and keep them covered with the tea towel so they won’t dry again.
Then roll each half Matzah with the filling
Bon Apetite!
And if you have any questions you know where to find me!!!
Sinmatok 