Pastelli (Matza with ground meat) Sephardic Greek
- 5-6 matza pieces wet from water and chicken broth (4-5 cups)
- 2-3 lb ground meat
- 3-4 onions
- 5-6 eggs
Take a rectangle pan and place the 3 matzot to make a layer. In the
mean time, you saute the onions with a little olive oil the ground meat with
salt and pepper to taste. When it's done you beat 2 or 3 eggs and mix it
well. Then you put the meat on top of the layer of matza. Then you put
another layer of matza. In the end you beat 2 or 3 eggs mixed with olive oil
and pour it all over. Pour chicken broth all over, cover with foil and bake
375 degrees for about 1/2 hour or until is crispy.
ANNA MATATHIAS
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