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Potato and Cheese Mina
From Capsouto Frères Restaurant - New York, NY
Adapted by StarChefs
Mina is a Turkish meat pie, typically eaten for Passover. At Capsouto
Frères, the brothers make a dairy version using kosher
Parmesan cheese.
Yield: 6-10 Servings
Ingredients:
- 1 Idaho potato
- 6 eggs
- Salt and pepper
- ¼ teaspoon ground nutmeg
- 6 ounces grated Parmesan cheese
Matzo crust
- 3 matzos
- 2 eggs
- ¼ cup milk
- 3 Tablespoons olive oil
- Warm salted water
Method:
Peel and dice potato. Place in a medium pot with enough cold water
to cover. Bring to boil and cook until soft. Strain and pass potato
through a food mill. Set aside to cool.
In a large bowl mix mashed potato with 6 eggs, seasonings, and
4 ounces cheese.
Preheat oven to 350ºF. Beat two eggs in a large bowl with
milk and 1 Tablespoon olive oil. Place warm salted water in a hotel
pan or other container large enough to fit whole matzo board. Briefly
soak each matzo in water. Dry each matzo and then dip into egg mixture.
Heat a large sauté pan with olive oil. Sauté both
sides of one matzo until golden brown. Repeat with remaining matzo.
Leaving one piece of sautéed matzo in hot pan, place half
of potato and cheese mixture on top, then place second piece of
matzo over filling. Cover with remaining half of mixture. Place
last matzo on top and sprinkle with 2 ounces of cheese. Bake for
about 15-20 minutes or just until set. Remove from pan and allow
to cool slightly. Serve mina warm. Mina can be prepared a day in
advance and kept refrigerated. Reheat in 325ºF oven for 10-15
minutes.
Wine Suggestion:
Roberto Cohen Pouilly Fumé 2002 (France)
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