PASSOVER
RECIPES
Joan Nathan's
Prince Albert Cake
Susan Friedland's
Matzo Chicken Pie
Jim Botsacos'
Magiritsa
Joyce Goldstein's
Pickled Salmon
Arthur Schwartz's
Traditional
Matzoh Balls
EASTER
RECIPES
Marsha McBride
Easter Fresh Ham
Kelsie Kerr's
Spring Vegetable
Ragout with Herbs
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Susan Friedland's Mina De Pesah, Matzo Chicken Pie
Cookbook Author Susan Friedland, The Passover Table (Harper
Collins, 1994)
Adapted by StarChefs
"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.
Yield:
6 to 8 servings
Ingredients:
- 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. |
