Yield: 8 Servings
|3 tablespoons||Vegetable oil|
|2 larges||Onions, chopped|
|¼ teaspoon||Fresh ground black pepper|
|1 teaspoon||Ground cinnamon|
|2 pounds||Ground beef round or ground lamb|
|3 \N||Eggs, beaten|
|6 \N||Sheets Matzoh, about|
|1 \N||Egg, beaten, for glaze|
Source: St Mary Mead Archives (by way of rec.food.cooking), K-P 1. Heat oil in large skillet over medium heat. Add onions, cook until translucent. Add salt, pepper, cinnamon, and meat. Cook, breaking up meat, until lightly browned. Stir in ½ cup water. Remove from heat, cool uncovered in refrigerator for ½ hour.
2. Add eggs to the meat mixture and mix well, set aside.
3. Preheat over to 350:F .
4. Fill a large wide bowl with cool water and add matzohs. Soak until wet through but not falling apart. Remove and lay on several layers of paper towels, place another couple of paper towels on top to soak up any extra water. Line bottom and sides of a 13"x9" baking pan with some of the matzohs. Cover with the meat mixture. Top with remaining matzohs. Brush with beaten egg. Bake until golden brown, about 45 minutes.
Posted to JEWISH-FOOD digest V97 #009 From: Brian Mailman <bmailman@...> Date: Thu, 09 Jan 1997 11:20:44 -0800