PASSOVER RECIPES
Joan Nathan's
Prince Albert Cake
Susan Friedland's
Matzo Chicken Pie
Joyce Goldstein's
Pickled Salmon
Arthur Schwartz's
Traditional
Matzoh Balls
MORE
Vol. 2 ('99)
|
Susan Friedland's Mina De Pesah, Matzo Chicken Pie
Cookbook Author, The Passover Table (Harper Collins, 1994)
"My favorite Passover quote is from the Haggadah
and I used it as the epigraph to the Passover-Table:
'Let all who are hungry come in and eat, let all
who are needy come and make Passover"
A Sephardic layered savory pie, this delicious dish seems designed for the turkey
or chicken or capon leftover from the Seder or the chicken soup.
- 6 to 7 tablespoons vegetable oil
- 2 cups chopped onions
- 2 tablespoons minced garlic
- 1 1/2 cups thinly sliced cultivated mushrooms (about 1/3 pound)
- 3 cups bite-sized pieces cooked chicken (about 14 ounces)
- Salt
- Freshly ground black pepper
- 1 cup chopped parsley
- 5 eggs, lightly beaten
- 5 to 6 matzos
- 1 cup chicken stock
Method:
Heat 5 tablespoons of the oil in a large skillet.
Slowly saute the onion and garlic until softened-and translucent,
about 10 minutes. Add the mushrooms and saute until soft,
an additional 5-minutes. Let cool. Stir in the chicken,
salt, pepper, parsley, and eggs. Preheat the oven to 375 degrees.
Lightly oil a shallow 6 to 8 cup baking dish.
Dip 2 of the matzos into the stock until well moistened
but not falling apart. Lay them in the-baking dish,
breaking pieces to fit. Spoon half the chicken mixture on top,
and cover with 1-more moistened matzo, the remaining chicken,
and the 2 remaining matzos. Pour 2 teaspoons oil-over the top
and bake for 15 minutes. Sprinkle with remaining oil
and bake an additional 15-minutes, or until the top
is a rich, crisp brown. Let cool for 10 minutes, then serve.
Serves 6 to 8
|
