Moroccan · Main course

Mina (Passover Matzo & Meat Pie)

Mina is the Sephardic Passover pie of softened matzo layered with a spiced meat filling and bound with egg, then baked until the top matzo crisps and the centre sets into a savoury, comforting slab. Made when leavened bread is forbidden, it turns humble matzo into a satisfying main for the Seder table and the week that follows.

Prep: 30 min
Cook: 45 min
Total: 75 min
Serves: 6
Level: Medium

Ingredients

9 sheets matzo
500 g minced beef
2 onions, chopped
1 tsp cumin, 1/2 tsp cinnamon, 1/4 tsp cayenne
1 bunch parsley, chopped
4 eggs, divided
3 tbsp oil, plus more for the tin
Salt and black pepper
Warm stock or salted water, to soften the matzo

Method

1

Make the filling

Fry the onion until soft, add the mince, cumin, cinnamon, cayenne, salt and pepper, cook until browned, then mix in the parsley and one beaten egg and cool.
2

Soften the matzo

Briefly dip the matzo sheets in warm stock until pliable but not falling apart.
3

Layer the base

Oil a baking dish and lay a base of softened matzo, then spread over the meat filling.
4

Top and bind

Cover with more matzo, beat the remaining eggs and pour over the top so it soaks in and binds the layers, brushing the surface well.
5

Bake

Bake at 190°C for about 40 minutes until set and the top is crisp and golden; rest before cutting into squares.

Chef's tips

Dip the matzo only briefly — over-soaked sheets turn to mush and the pie won't hold its layers.
The egg poured over the top is what sets the mina; make sure it soaks in evenly for a clean slice.
Let it rest 10 minutes out of the oven so it firms up and cuts neatly rather than crumbling.

Frequently asked questions

Can I make a vegetarian mina?

Yes; spinach and cheese, leek, or potato fillings are common Sephardic versions, layered and bound with egg in exactly the same way.

Why is it eaten at Passover?

During Passover leavened bread is forbidden, so matzo becomes the base for many dishes; the mina cleverly transforms it into a hearty baked pie.