But what specifically is Mina de Masa?
Seems that traditional Mina de Masa is a vegetable and meat or cheese pie that is served as an entree. “Minas, also known as meginas or mehinas, are layered matzo pies, found in Jewish cuisine from Egypt to Turkey to the Isle of Rhodes. Sheets of stiff matzo crackers are softened with water until pliable, then layered with savory fillings and baked, yielding something akin to a Passover-friendly, Ottoman-inflected take on lasagna.” source
Debby had the brilliant idea of lightening it all up and came up with this recipe, which I tweaked a tiny bit to my taste. It combines ideas from Chef Aj’s Incredible Disappearing Lasagna and Tina’s Wasserman’s Mina de Masa. Don’t try to prepared this when you are in a rush, it could cause a lot of stress. But it’s so worth it, not a crumb was left in the casserole dish!
Grab some whole wheat matzoh and go to town., because there’s tons of whole wheat matzoh for sale right now in supermarkets (that’s not always the case). Of course you could use whole wheat or brown rice lasagna noodles instead of the whole wheat matzoh. I’m pretty sure you’d think that was the shizzle too.
1 large sweet onion, chopped
1 pound of sliced mushrooms
2 garlic cloves
8 ounces of defrosted artichoke hearts (or water packed in a jar)
1/4 cup tamari (check labels if making gluten-free)
salt & pepper to taste
8 regular or whole wheat matzo squares
2 cups low sodium vegetable broth
Preheat oven to 350 degrees. Lightly spray a 9 X 13 casserole with cooking oil spray.
In a large non-stick saute pan, saute chopped onion in 2 Tbsp water or broth until translucent, about 8 minutes, adding more water if necessary. Add garlic, mushrooms and tamari and saute until browned. Cook until mushrooms appear to be glazed and there is no more liquid left in pan. This can take awhile if the mushrooms release a lot of liquid. Be patient–you want all the liquid to evaporate.
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