Meat and Matzoh Pie from Rhodes


Preparation info
  • Serves


    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

The meat-filled version of a mina, a layered matzoh pie, is called a megina, and it is a specialty of Rhodes. This recipe is a composite of those from Gilda Angel, Nicholas Stavroulakis, and the authors of Sefarad Yemekleri. Occasionally, mashed potato is added to the ground meat filling, but the primary variables are the amounts of eggs and matzohs. I find the seasoning rather bland, so some cinnamon added to the meat would not be out of place. Serving the megina