Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 3 tbl vegetable oil
- 2 lrg onions, chopped
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
- 1 tsp ground cinnamon
- 2 lb ground beef round or ground lamb
- 3 eggs, beaten
- 6 sht matzoh, about
- 1 egg, beaten, for glaze
- =
Directions
Heat oil in large skillet over medium heat. Add onions, cook until translucent. Add salt, pepper, cinnamon, and meat. Cook, breaking up meat, until lightly browned. Stir in 1/2 cup water. Remove from heat, cool uncovered in refrigerator for 1/2 hour. Add eggs to the meat mixture and mix well, set aside. Preheat over to 350F.
Fill a large wide bowl with cool water and add matzohs. Soak until wet through but not falling apart. Remove and lay on several layers of paper towels, place another couple of paper towels on top to soak up any extra water. Line bottom and sides of a 13"x9" baking pan with some of the matzohs. Cover with the meat mixture. Top with remaining matzohs. Brush with beaten egg. Bake until golden brown, about 45 minutes.