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Mina De Pesah, Matzo Chicken Pie
by Susan Friedland

"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

 

Cookbook Author,
The Passover Table
(Harper Collins, 1994)

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