Ingredients
Check off ingredients as you go
Serves 6
- 1 box thin matzo (unleavened bread)
- 1 liter (4 cups) fairly thin tomato sauce
- 300 g (⅔ lb) ground beef (minced beef)
- 200 g (7 oz) button mushrooms, sliced
- 1-2 shallots (or white onion), thinly sliced
- 1 bay leaf
- 2 cloves garlic, minced
- 2-3 Tbsp chopped parsley
For the vegetarian version or for those who want extra
- 1 or 2 eggplants (aubergines), fried (optional)
- Olive oil
- Salt, pepper
- In a saucepan, make a fairly thin tomato sauce the way you like it. Here I made mine with tomato purée and finely crushed tomatoes, garlic, salt, pepper, a good drizzle of olive oil, and herbs.
- Meanwhile, in another pan, brown the ground beef in 2 Tbsp olive oil with the shallot or onion and 1 bay leaf, then add the garlic. Let it take on some color, then add a glass of water and let it cook for about 15 minutes. Season with salt and pepper and add the parsley.
- Preheat the oven to 200°C (400°F), fan/convection.
- In a large baking dish, spread a good ladleful of tomato sauce over the bottom, then a layer of matzo, a layer of meat (to which you’ve added 2 ladles of tomato sauce), then sauce, and repeat until you run out of ingredients, finishing with a layer of sauce.
- Bake for 20-25 minutes. Serve with a green salad.
Tips and variations
- My little extra: to make it look pretty and give it a lightly gratinéed top, I sprinkle it lightly with almond flour.
- You can also turn this recipe into a delicious vegetarian version by replacing the meat with mushrooms and slipping slices of grilled or fried eggplant between each layer of matzo.