How to Make Sephardic Chicken Matzoh Pie

The matzoh pie, a Sephardic classic, came about because of the need to use leftover chicken, turkey or lamb from the seder. This recipe is kosher for Passover and serves four.

Difficulty: Moderate

Instructions

Things You'll Need:

• 2 tbsp. olive (not virgin) oil
• 1 1/2 c. coarsely chopped onions
• salt
• nonstick cooking spray (olive oil flavor)
• 3/4 lb. white mushrooms - sliced
• 1 tbsp. minced garlic
• 1 carrots - peeled and julienned
• 1 tsp. dry tarragon
• 1 c. chicken broths
• 6 matzohs
• 1 roasted chicken drumsticks - skinned and shredded (enough for 1 c. meat)
• freshly ground black pepper
• Freshly Ground Black Pepper
• Salt
• Salt
• Nonstick Cooking Spray (olive Oil Flavor)
• Salt
• Salt
• 1 1/2 c. coarsely chopped onions
• 3/4 lb. white mushrooms - sliced
• 6 matzohs
• 1 carrots - peeled and julienned
• 1 tbsp. minced garlic
• 2 tbsp. olive (not virgin) oil
• 1 c. chicken broths
• 1 roasted chicken drumsticks - skinned and shredded (enough for 1 c. meat)
• 1 tsp. dry tarragon

1. Preheat the oven to 350 degrees F.

2. Heat the olive oil in a large, nonstick skillet. Add the chopped onion, garlic, mushrooms, carrot, tarragon and sage. Sauté over low heat for 10 minutes, or until the onions turn transparent and the mushrooms soften. Remove the skillet from the heat and set aside; cool to room temperature.

3. Beat one egg in a small bowl and set aside.

4. Transfer the vegetable mixture into a large bowl. Add the shredded chicken. Toss to combine. Add the beaten egg and mix well to coat evenly. Season with salt and black pepper to taste. Set the pie filling aside.

5. Place the matzohs in a large baking dish. Pour the chicken broth over all to cover. Set aside to soak for 5 minutes, or until the matzohs are soft and flexible. Use a spatula to transfer the softened matzohs to a large plate.

6. Beat the remaining egg and stir it into the leftover chicken broth in the baking dish. Set the mixture aside to glaze the top of the pie.

7. Oil the bottom and sides of an 11-by-7-inch nonstick baking dish.

8. Place two softened matzohs in the bottom of the baking pan, overlapping the matzohs in the middle. Cover the matzohs evenly with half the pie filling. Place two softened matzohs on top. Evenly spread the remaining pie filling over the second layer of matzohs. Place the last two softened matzohs on top of the pie. Drizzle the egg and broth mixture over the top of the pie.

9. Place the matzoh pie in the oven and bake for 20 minutes. Remove the pie from the oven and mist the top with olive oil spray. Bake for another 10 minutes. The chicken matzoh pie is done when the top turns golden brown. Set aside until cool enough to handle.

10. Slice through the pie using a long, very sharp knife. Serve warm.

Tips & Warnings

• Assemble this pie as you would a lasagna.
• Sephardic Jews have roots in Spain, the Mediterranean and the Middle East, in contrast to Ashkenazic Jews, who settled in central and eastern Europe.

[jessicahartley]

on 4/15/2009 For a great savory Passover Matzoh Pie recipe visit: http://hartleyconfections.com/2009/04/15/matzoh-pies-the-lastest-in-israeli-delicacies/