Ingredients

Check off ingredients as you go

Serves 6

• 1 package thin matzah (unleavened bread)
• 1L (4 cups) tomato sauce, fairly liquid
• 300g (10 oz) ground beef
• 200g (7 oz) sliced button mushrooms
• 1-2 shallots (or white onion), sliced
• 1 bay leaf
• 2 garlic cloves, minced
• 2-3 tablespoons chopped fresh parsley

For the vegetarian version or for extra indulgence

• 1 or 2 fried eggplants (optional)
• Olive oil
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

1. In a saucepan, prepare a fairly liquid tomato sauce as you like it. Here I made it with tomato puree and fine tomato pulp, garlic, salt, pepper, a generous drizzle of olive oil, and herbs.
2. In another saucepan, simultaneously, sauté the ground beef with the shallot or onion in 2 tablespoons olive oil, add the bay leaf and garlic. Let brown, then add a glass of water and simmer for about 15 minutes. Season with salt and pepper, and add the parsley.
3. Preheat the oven to 200°C (400°F), convection setting.
4. In a large baking dish, spread a generous ladle of tomato sauce on the bottom, then a layer of matzah, a layer of meat mixed with 2 ladles of tomato sauce, then sauce, and repeat until all ingredients are used, finishing with a layer of sauce.
5. Bake for 20-25 minutes. Serve with a green salad.

Tips and Variations

• My little extra to make it pretty and give a light gratin appearance: I lightly sprinkle with almond flour.
• You can also make a delicious vegetarian version of this recipe by replacing the meat with mushrooms and slipping grilled or fried eggplant slices between each layer of matzah.