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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak matzot with some water for 10 minutes. | 2. In a frying pan with the oil sauté onions until tender. Add meat and fennel, salt and pepper until no longer pink the meat. Add wine and let all simmer for 20 minutes stirring occasionally. | 3. In a bowl mix mashed potatoes with eggs. | 4. Add 1/2 of the egg-potato mix to the meat when this last is done. | 5. In a rectangular baking bowl (Pyrex is best)´previously oiled, put a layer of matzoh, then 1/3 of the meat mixture and so on. You'll have 6 layers--3 matzot, 3 meat mix. Add the last layer:; use the half portion left from the potato-egg mixture. | 6. Place it in the oven at 350ºF for an hour. | 7. Serve it hot with a glass of the best Spanish red wine. Lechaim! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
matzoh	4			-	-	-	-
beef	1/2	lb	ground	449.05699999999996	0.0	44.0439	28.8712
fennel	3/4	cup	chopped	20.2275	4.7632	0.8091	0.1305
salt				-	-	-	-
black pepper			ground	-	-	-	-
olive oil	6	tablespoons		716.04	0.0	0.0	81.0
egg	4		beaten	286.0	1.44	25.12	19.02
potato	3		boiled mashed	-	-	-	-
red wine	1	cup		-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.