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.