Mina

Mina Recipe - Traditional Turkish Beef and Egg Dish

Region / culture: Turkey | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Mina is a traditional Jewish dish that is often enjoyed during Passover. This savory dish is made with layers of matzoh and seasoned ground lamb, creating a delicious and comforting meal.

History

Mina has its origins in Sephardic Jewish cuisine, where it is a popular dish for special occasions and holidays. The name "Mina" is derived from the Spanish word for "layer," which perfectly describes the dish's construction of alternating layers of matzoh and meat.

Ingredients

3 tbsp vegetable oil
2 large onions, chopped
0.5 tsp salt
0.25 tsp fresh ground black pepper
1 tsp ground cinnamon
2 lb (907 g) ground beef round or ground lamb
3 eggs, beaten
6 sheets matzoh, about
1 egg, beaten, for glaze

How to prepare

Heat oil in a large skillet over medium heat. Add onions and cook until translucent.
Add salt, pepper, cinnamon, and meat. Cook, breaking up the meat, until lightly browned.
Stir in 0.5 cup of water. Remove from heat and let it cool uncovered in the refrigerator for 0.5 hour.
Add eggs to the meat mixture and mix well. Set aside.
Preheat the oven to 350°F (177°C).
Fill a large wide bowl with cool water and add matzohs. Soak them until they are wet through but not falling apart.
Remove the matzohs and lay them on several layers of paper towels. Place another couple of paper towels on top to soak up any extra water.
Line the bottom and sides of a 13"x9" baking pan with some of the matzohs.
Cover the matzohs with the meat mixture. Top with the remaining matzohs.
Brush with beaten egg.
Bake until golden brown, about 45 minutes.

Variations

For a vegetarian version, you can substitute the ground lamb with cooked lentils or chickpeas.
You can also add diced tomatoes, bell peppers, or spinach to the meat mixture for added flavor and nutrition.

Cooking Tips & Tricks

Make sure to soak the matzoh in water until it is wet but not falling apart. This will help soften the matzoh and prevent it from becoming too dry during baking.

- Let the meat mixture cool in the refrigerator before adding the eggs. This will help prevent the eggs from cooking too quickly and becoming scrambled in the meat.

- Brushing the top of the Mina with beaten egg before baking will give it a beautiful golden brown color.

Serving Suggestions

Mina can be served with a side salad or roasted vegetables for a complete meal. It is also delicious with a dollop of yogurt or tzatziki on top.

Cooking Techniques

Layering the matzoh and meat mixture in a baking pan ensures that the flavors meld together while baking, creating a delicious and cohesive dish.

Ingredient Substitutions

If you don't have ground lamb, you can use ground beef or turkey as a substitute. You can also use gluten-free matzoh for a gluten-free version of the dish.

Make Ahead Tips

You can prepare the meat mixture and assemble the Mina a day in advance. Simply cover and refrigerate until ready to bake.

Presentation Ideas

Cut the Mina into squares or rectangles for a neat presentation. Garnish with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Mina pairs well with a glass of red wine, such as a Merlot or Cabernet Sauvignon. It also goes well with a cup of mint tea or a refreshing lemonade.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Mina contains approximately 400 calories.

Carbohydrates

Each serving of Mina contains approximately 20 grams of carbohydrates.

Fats

Each serving of Mina contains approximately 25 grams of fats.

Proteins

Each serving of Mina contains approximately 30 grams of proteins.

Vitamins and minerals

Mina is a good source of iron, zinc, and vitamin B12.

Alergens

Mina contains eggs and wheat (from the matzoh), which may be allergens for some individuals.

Summary

Mina is a nutritious dish that provides a good balance of carbohydrates, proteins, and fats. It is also rich in vitamins and minerals, making it a wholesome meal option.

Summary

Mina is a delicious and comforting dish that is perfect for special occasions or holidays. With layers of matzoh and seasoned ground lamb, this dish is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for the first time. It was a warm summer day, and I was visiting my friend Maria in her tiny kitchen in the heart of the bustling city. Maria was a renowned cook in the neighborhood, and she had invited me over to learn how to make one of her famous dishes – Mina.

As I watched Maria effortlessly mix the ingredients together in a large bowl, I couldn't help but marvel at how she seemed to know exactly what she was doing. Her hands moved with such grace and precision, and the aroma that wafted through the air was enough to make my mouth water.

I asked Maria where she had learned to make Mina, and she smiled knowingly before telling me the story of her own grandmother, who had passed down the recipe to her many years ago. She explained that Mina was a traditional dish in their family, made with layers of crispy phyllo dough, savory meat, and rich spices.

As Maria continued to guide me through the process, I was mesmerized by the care and attention to detail that went into each step. From browning the ground beef to seasoning it just right, every action seemed to be infused with a sense of love and tradition.

After the Mina had been assembled and placed in the oven to bake, Maria and I sat down at her kitchen table to enjoy a cup of tea and chat about life. She told me stories of her childhood, of growing up in a small village surrounded by olive groves and vineyards, and of the joy that came from sharing meals with family and friends.

As we talked, the smell of the Mina baking in the oven grew stronger, and soon enough it was ready to be served. Maria cut into the golden-brown layers with a sharp knife, revealing the steaming filling inside. The meat was tender and flavorful, the phyllo dough crispy and light – it was a dish unlike any I had ever tasted before.

As I took my first bite of Maria's Mina, I felt a flood of emotions wash over me. It was not just a meal, but a connection to a past that I had never known. I could taste the love and history that had been passed down through generations, and I felt grateful to be a part of it.

From that day on, Mina became a staple in my own kitchen. I would make it for family gatherings, dinner parties, and quiet evenings at home. Each time I prepared it, I would think of Maria and her grandmother, and the traditions that had been woven into the fabric of this simple yet extraordinary dish.

Now, as I sit in my own kitchen, surrounded by the familiar scents and sounds of cooking, I can't help but reflect on the journey that led me to this moment. The thrill of discovering a new recipe, the joy of sharing it with others, and the sense of connection that comes from cooking with love and intention – it is a gift that has enriched my life in ways I never could have imagined.

So, as I gather the ingredients for another batch of Mina, I say a silent thank you to Maria and her grandmother, and to all the cooks who have come before me. Their recipes may be written on paper, but their legacy lives on in the flavors and traditions that continue to nourish and inspire us all.