Morrocan Lamb and Matzoh Pie Recipe

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Morrocan Lamb  and Matzoh Pie
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Ingredients:

Directions:

  1. Make lamb filling:.
  2. Heat 3 tablespoons oil in a 12-inch heavy skillet (2 inches deep) over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 5 minutes.
  3. Add lamb and sauté, stirring and breaking up lumps, until no longer pink, about 5 minutes. Add two thirds of garlic, 1 1/2 teaspoons salt, and 1 teaspoon ras-el-hanout with oregano, mint, pepper, and cinnamon, then sauté, stirring, 1 minute.
  4. Stir in 4 cups tomatoes with some of juice (reserving remaining tomatoes and juice for sauce) and simmer, uncovered, stirring occasionally, until slightly thickened, 10 to 12 minutes.
  5. Roast eggplant and assemble pie:.
  6. Preheat broiler.
  7. Toss eggplant slices with 4 tablespoons oil and 1/2 teaspoon salt in a bowl. Brush a large shallow baking pan (1/2 to 1 inch deep) generously with oil and arrange as many slices as possible in 1 layer. Broil, in batches if necessary, 5 to 7 inches from heat, turning slices over as they brown (about halfway through broiling), until tender, 12 to 15 minutes total.
  8. Put oven rack in middle position and preheat oven to 350°F
  9. Soak matzos, 1 or 2 at a time, in a pan of warm water until matzos are slightly softened but still hold their shape, 1 to 1 1/2 minutes. Let excess water drip off and transfer matzos to paper towels or kitchen towels to drain.
  10. Arrange 2 matzos side by side in a generously oiled 13- by 9- by 2-inch (3-quart) baking dish to nearly cover bottom. Spread 3 cups lamb filling over matzos in pan. Arrange 2 matzos side by side on top, then spread remaining filling over them. Arrange eggplant slices in 1 layer over filling (overlapping slices slightly if necessary), then arrange remaining 2 matzos on top and brush with oil. Bake, covered with foil, 20 minutes, then remove foil and continue to bake until filling is hot, about 10 minutes more.
  11. Make tomato sauce while pie bakes:.
  12. Purée remaining 2 cups chopped tomatoes with juice in a blender. Heat remaining tablespoon oil in a 10- to 12-inch skillet over moderate heat, then cook cayenne, remaining garlic, and remaining 1/2 teaspoon each ras-el-hanout and salt, stirring, until garlic is golden, about 1 minute. Add tomato purée and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, 4 to 6 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 484.43 Kcal (2028 kJ)
Calories from fat 304.18 Kcal
% Daily Value*
Total Fat 33.8g 52%
Cholesterol 62.07mg 21%
Sodium 780.16mg 33%
Potassium 505.14mg 11%
Total Carbs 26.62g 9%
Sugars 5.34g 21%
Dietary Fiber 4.54g 18%
Protein 17.93g 36%
Vitamin C 3.8mg 6%
Iron 6.1mg 34%
Calcium 37mg 4%
Amount Per 100 g
Calories 192.68 Kcal (807 kJ)
Calories from fat 120.99 Kcal
% Daily Value*
Total Fat 13.44g 52%
Cholesterol 24.69mg 21%
Sodium 310.31mg 33%
Potassium 200.92mg 11%
Total Carbs 10.59g 9%
Sugars 2.12g 21%
Dietary Fiber 1.81g 18%
Protein 7.13g 36%
Vitamin C 1.5mg 6%
Iron 2.4mg 34%
Calcium 14.7mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.7
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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