- Level: Easy
- Total: 1 hr 10 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 394
- Total Fat
- 23 g
- Saturated Fat
- 7 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 18 g
- Cholesterol
- 85 mg
- Sodium
- 406 mg
- Level: Easy
- Total: 1 hr 10 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 394
- Total Fat
- 23 g
- Saturated Fat
- 7 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 18 g
- Cholesterol
- 85 mg
- Sodium
- 406 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. Grease an 8-inch cake pan with cooking spray and set aside.
- Heat the oil in a large skillet over medium-high heat. Add the carrots, onions and a pinch of salt and cook, stirring, until the onions are soft and translucent, 5 to 7 minutes. Add the beef, sprinkle it with the cumin, cinnamon, Aleppo pepper, allspice, 1 teaspoon salt and a few turns of black pepper and cook, breaking up the beef with a spoon or spatula, until it is fully cooked and no longer pink, 8 to 10 minutes. Taste and adjust the seasoning as desired.
- Soak the matzo in warm water for a few minutes until it has softened. Line the bottom and sides of the prepared cake pan with the matzo pieces, breaking it up as needed and packing it down firmly. It will look a little rustic which is ok. Use a paper towel to blot away excess moisture once the matzo is in the pan, then pour in the beef mixture and pack it down firmly. Cover the top with soaked matzo, pressing the edges to seal, and then brush it with a healthy coating of egg wash. Bake until browned, about 30 minutes.
- Let cool in the pan on a rack for 10 minutes, then invert onto a plate. Top with parsley or micro greens and serve.
