Mina de Carne

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Mina is simply a Jewish Sephardi Passover pastry made with matzoh crust. There are galore variations of minas passim the Sephardi world, including beef oregon lamb minas, dairy oregon pareve minas with spinach and cheese, roasted eggplant and more.

Serve this mentation arsenic a weeknight Passover entree, with a elemental crisp crockery of shredded cabbage dressed with pome cider vinegar, canola lipid and a pinch of kosher salt.

From Washington caterer Vered Guttman, who is simply a nutrient columnist for Haaretz.com.

Ingredients

measuring cup

Servings: 6-9 Makes 1 9-by-9-inch pie

2 to 3 mean aureate potatoes (8 to 10 ounces total)
2 tablespoons conifer nuts
5 tablespoons maize oil
1 mean yellowish onion, finely chopped
1 lb thin crushed beef (chuck)
1 1/4 teaspoons kosher salt
1/2 spoon freshly crushed achromatic pepper
1/4 spoon crushed cinnamon
Pinch freshly grated nutmeg
5 ample eggs
2 cups no-salt-added oregon low-sodium chickenhearted broth, heated
8 plain matzohs (7-by-7-inch squares)

Nutritional Facts

Per serving (based connected 9, utilizing no-salt-added broth)

Calories
330
Fat
17 g
Saturated Fat
4 g
Carbohydrates
28 g
Sodium
350 mg
Cholesterol
150 mg
Protein
17 g
Sugar
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Washington caterer Vered Guttman, who is simply a nutrient columnist for Haaretz.com.

Tested by Vered Guttman and Bonnie S. Benwick.

Published March 19, 2013

Updated March 14, 2026