Passover: Pastele

I took a shortcut with this Sephardic recipe, and although it didn’t retain a pie-like shape it was still delicious!

Serves 2

• matzoh farfel
• about 1 lb ground beef
• 2-3 onions chopped
• 2 eggs beaten
• chicken stock
• cinnamon, cumin, brown sugar, salt & pepper
• 6 hard boiled eggs
• lemon slices

Cook beef and onions. Sprinkle with cinnamon, cumin, brown sugar, salt and pepper. Cover and simmer for about 2 hours (I skipped this step). 

When the meat is ready allow it to cool. Stir in eggs. 

Soak a bunch of matzoh farfel in water for about 1 minute, drain. press the wet matzoh into a 9-in pie plate. Pour meat into the pie plate and add more of the moistened matzoh. Pour chicken stock on top about half way.

Bake uncovered at 350. Serve slices with a squashed egg and a lemon squeeze. Amazing!