Translate it …

Mina de Carne

Mina de Carne

Mina is the classic Turkish dish for Passover, this version uses meat but the vegetarian version, especially spinach and cheese (mina de espinaca) version is quite common. The dish is assembled in a similar fashion to a lasagne but made with matzo to make it kosher for Passover; slightly wet matzo sheets are layered with ground meat mixture and then topped with a mashed potato layer. I tend to use two sheets of matzo for a 9×9 baking dish but it can be made with as many layers as you like.

  • 2 matzo sheets
  • 1 tbsp oil
  • 1 medium onion, finely chopped
  • 12 oz. extra-lean ground beef
  • ½ tsp ground corriander
  • ½ cup finely chopped parsley
  • 2 medium potatoes, cooked
  • 1 egg
  • Sea salt and freshly ground black pepper

Preheat the oven to 350F, grease a 9×9 baking dish with oil, set aside.

Heat the oil in a medium pan; add the onion and sauté it until soft and takes on a light golden colour, add the ground beef and cook over medium heat crumbling it with the back of a spatula, season with salt, pepper and ground coriander, turn off the heat and let it cool. Mix in chopped parsley.
To prepare the potato layer, mash two baked or boiled potatoes, season with salt and pepper, add an egg and mix well, set aside.

To assemble the mina, hold each matzo sheets under running cold water for 2-3 seconds, they will look slightly wet. Grease a 9×9 baking dish with oil and lay the first piece of matzo on the bottom, put the ground meat layer, then another place another piece of matzo and cover it with the mashed potato mixture. Bake for about 40 minutes or the top looks golden brown. Serve hot or at room temperature with a side salad.

Mina de Carne


6 comments to Mina de Carne

  • This looks like such a flavorful and comforting dish!

  • Wow, this looks very good! I never tried matzo sheets, definitely curious about them! Have a blessed Happy Easter!

  • Your recipes are always so unique and wonderful looking!

    I hope you have a wonderful Easter!

  • Now this totally new to me…what a wonderful dish, Megi! Wouldn’t have thought of using matzo….but love the idea.

  • oh wow, almost like a Passover pastichio! This is a new one to me, and I always love learning about Jewish food traditions from the world and expanding our family’s holiday menus beyond the typical Ashkenazic fare. Thank you for enlightening me!

  • Leah

    Hi Megi,

    I made this, twice actually and it was delicious. I didn’t have parsley the first time I made it and I have to say it makes a huge difference, both were delicious but the one with parsley was far, far superior. Like Cara, we are used to the typical Ashkenazic food for Passover but we really enjoyed a number of your recipes and every single recipe I made turned out beautifully. Thank you.


Leave a Reply




You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>