INGREDIENTS:

• 2 tablespoons flavorless oil

• 1 large onion, finely chopped

• 2 carrots, finely chopped

• kosher salt

• 1 pound ground beef

• 1 teaspoon aleppo pepper

• 2 teaspoons ground cinnamon

• 2 1/2 teaspoons cumin

• 1/4 teaspoon allspice

• black pepper

• 5-6 sheets matzo

• egg wash: 1 egg lightly beaten with a splash of water

• Fresh parsley or micro greens, for serving

DIRECTIONS

Yields one 8-inch pie

1. Preheat the oven to 400ºf. in a large skillet, heat the oil over medium high heat and add the onion, carrots, and a pinch of salt.

2. Cook, stirring, until soft and translucent, 5-7 minutes.

3. Add the beef and sprinkle it with the aleppo pepper, cinnamon, cumin, 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. Taste and adjust seasonings as desired. 

4. Grease an 8” cake pan and set it aside. Soak the matzo in warm water for a few minutes until it has softened.

5. Line the bottom and sides of the cake pan with the matzo pieces, breaking it up as needed and packing it down firmly. It will look a little rustic and that’s ok.

6. Use a paper towel to blot away excess moisture once the matzo is in the pan and then pour in the beef mixture and pack it down firmly.

7. 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.

8. Let cool in the pan on a rack for 10 minutes and then invert onto a plate. top with parsley or micro greens and serve.

   
   Courtesy of Molly Yeh

   Website

   @mollyyeh on Instagram

   @mollyyeh on Twitter