Name: Etty Russo’s Lamb Mina from Izmir
Yield: Yield: about 6 Servings
Cuisine: United States
Ingredients: Salt and freshly ground black pepper; About 2½ pounds shoulder lamb chops, well trimmed of fat and gristle; 1 tablespoon olive oil, plus additional for greasing the pan; 5 large eggs; 1 to 1½ tablespoons chopped fresh garlic; Coarse salt, for sprinkling; About 2 cups chicken broth, preferably homemade, or lightly salted water; chopped parsley or dill leaves; 6 whole plain or egg matzohs

Preparation info

Yield: about
6
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Borekas, bulemas, and boyos, empanadas, tapadas, and ojaldres —Turkish Jews are extraordinarily fond of their savory pies and turnovers. For Passover, they make special versions using matzoh, called minas. Usually moistened matzoh squares form the top and bottom crust of a pie; in more elaborate minas, the matzoh may be layered through one or more fillings, creating a lasagne-like casserole.

But in Izmir, southwestern Turkey, Etty Russo’s la