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MEGINA

MEGINA

  • Matzah (about 10)
  • 250g ground beef
  • 1/2 small onion, finely chopped
  • Salt and pepper to taste
  • 5 eggs (you may need more) beaten
  • Lots of vegetable oil

In a sauté pan over medium heat, heat a tablespoon of oil, add the finely chopped onion and sauté until soft and golden. Add the ground beef and sauté until well browned, season with salt and pepper to taste. Set aside. Wipe the sauté pan with a paper towel.

In a flat bowl beat the eggs and season with salt, set aside.

Lay out several clean tea towels. Run a matzah under the tap until it’s really wet, or dip matzah into a plate of water and wet that way. Place matzah between two clean towels until it is very soft.

Cut the matzah down the middle. Add a tablespoon of minced beef mixture and gently try to fold the matzah in half, don’t worry too much if it breaks.

Heat about a centimeter of oil in the sauté pan until very hot, dip the matzah sandwich in the beaten egg, cover the sandwich on both sides, and drop into hot oil, fry on both sides until browned, take out of pan and let drain on paper towel. Repeat until all the matzah and beef is finished or you are too full to move! Whichever comes first!