Mina De Carne Filling

From the Kitchen Window column

This Turkish-style mina with ground beef, lamb and crushed tomatoes is from Jennifer Abadi, author of A Fistful of Lentils (Harvard Common Press, 2002). Because it makes a large amount of savory filling, it's best to use a larger 9-inch square pan and 4 layers of matzo instead of 3. Simply soften two additional sheets, layer the matzo, then 1/3 of filling and repeat, topping with the final matzo layer. Abadi also recommends having additional prepared tomato sauce for serving leftovers if desired, as the sauce tends to absorb as the mina sits.

Makes filling for a 9-inch mina

2 tablespoons extra virgin olive oil

2 cups finely chopped yellow onions (about 3 medium onions)

1 pound ground beef

1/2 pound ground lamb

2 teaspoons kosher salt, or more to taste

Freshly ground black pepper

1 teaspoon sugar

1/2 cup coarsely chopped flat leaf (Italian) parsley

1/2 cup coarsely chopped dill leaves

One 28-ounce can crushed tomatoes (about 3 cups)

5 large eggs, lightly beaten

Prepared tomato sauce (optional — see note above)

Heat olive oil in a large skillet over medium-high heat for 1 minute, or until it is hot but not smoking. Add the chopped onions and cook until soft and somewhat transparent, 7 to 10 minutes.

Add the ground beef, ground lamb, salt, black pepper and sugar and cook until brown, about 10 minutes (stir occasionally and mash with a fork to cook pieces).

Lower to medium heat, add the chopped parsley and dill, and mix well. Cook 5 minutes.

Pour in the crushed tomatoes and mix well. Bring to a slow boil over high heat and cook 3 minutes, then lower the heat to medium and cook an additional 7 to 10 minutes.

Remove from heat and cool to room temperature. Mix in the beaten eggs and proceed with the Basic Mina Template recipe.

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