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Syrian Matzah Meat Pie
Photo credit Elvira Smeke

Matzah Meat Pie with Walnut Sauce Recipe

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Tired of matzah pizza? Try this Syrian recipe for Passover.

  • Total Time: 1 hour
  • Yield: Serves 8-10

Ingredients

For the matzah meat pie:

  • 9 squares matzah
  • 1 lb ground meat
  • ½ cup finely chopped onion
  • 1 tsp salt
  • ¼ tsp Aleppo pepper
  • 2 Tbsp of oil (olive or vegetable, according to your preference)

For the walnut sauce:

  • 2 cups whole parsley leaves
  • ½ cup freshly squeezed lemon juice
  • 1 Tbsp salt
  • ¼ tsp white pepper
  • 1 cup walnuts

Instructions

  1. To make the matzah meat pie, heat the oil in a large skillet, then add the onion. When the onion is transparent, add the ground meat. With a wire masher, smash the meat finely until it is separated and small. Add salt and pepper.
  2. While the meat is cooling, grease a 30 cm glass or ceramic casserole dish, approximately 9×13 inches, with oil.
  3. In a bowl full of water, soak each matzah square one by one, then arrange them at the bottom of the dish, make sure to cover the surface completely. You may have to break one or two matzah squares for a full covering. (Approximately 2.5 squares per layer, for three layers.)
  4. Cover the bottom layer of matzah with ground meat.
  5. Soak another 2-3 matzah squares one by one, and cover that layer completely. Cover again with ground meat, and continue until the dish is fully layered, ending with a matzah layer on top. Spray or brush the top matzah layer with oil.
  6. Cover the dish with aluminum foil, bake in a preheated oven for 40 minutes at 350°F. If you prefer that the top layer comes out crunchy, remove the foil 5 minutes before taking out it of the oven.
  7. To make the sauce, blend all ingredients together, if dry, add water. The texture should be slightly thick, yet moist.
  8. Remove from oven and cut with into squares. Serve at room temperature, with the sauce on the side.

Notes

You can assemble the pie one day ahead of time, just remember to take it out of the refrigerator at least two hours before baking. Baking it at room temperature will avoid breaking any glass or ceramic casserole dish and also let any additional condensation dry out to keep the moisture in the dish even. You must serve in the same dish you bake it; you can’t transfer it, as it will break apart. 

  • Author: Alegra Smeke
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Passover
  • Method: Oven
  • Cuisine: Jewish

Find it online: https://www.myjewishlearning.com/the-nosher/a-beloved-syrian-passover-recipe-by-way-of-mexico/