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Sunday, May 31, 2009

[Healthy_Recipes_For_Diabetic_Friends] Claudia Roden's Matzoh Meat Pie - 30g Carbs, 2g Fiber

Claudia Roden's Matzoh Meat Pie - Arab - 30g Carbs, 2g Fiber

Recipe By: Claudia Roden, Adapted from The Book of Jewish Food
Serving Size: 5
Preparation Time :0:00
Categories: LowerCarbs Meat

Amount Measure Ingredient -- Preparation Method
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1 large onion -- chopped
3 tablespoons vegetable oil
1 1/2 pounds ground lamb -- or beef
salt and freshly ground pepper
1 teaspoon cinnamon
1/2 teaspoon allspice
2 tablespoons raisin
2 tablespoons pine nuts -- or walnuts
1 cup beef stock -- warm
5 matzo crackers -- or 6
1 small egg -- lightly beaten

In a skillet, fry the onion in 2 T. oil over medium-high heat for about 10 minutes until golden. Add the ground meat and spices. Cook, stirring, until meat has browned but is still moist, about 10 minutes. Add raisins.

In another small pan, fry the nuts in the remaining 1 T. oil for about 1 minutes, stirring the nuts or shaking the pan until the nuts are lightly colored. Add to the meat mixture and stir.

Place the stock in a large, shallow, rectangular pan. Soak matzohs, one at a time, pressing them gently to absorb the liquid.

Press 2 or 3 softened matzohs in a 9-inch pie plate. (You may to tear or cut matzohs with a scissors to accomplish this.) Place the meat mixture on top of matzohs, and use the remaining softened matzohs to cover pie.

Preheat the oven to 375F. Brush the top with the beaten egg and bake for about 30 minutes or until the top is golden.

Makes 4 to 6 servings.

This particular blend of raisins, nuts, spices and meat is characteristic of the Arab world.

Cuisine: "Arab"
Source: "The New York Times Passover Cookbook"
S(Formatted by Chupa Babi): "May 2009"
Copyright: "1999"
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Per Serving (excluding unknown items): 628 Calories; 43g Fat (62.8% calories from fat); 28g Protein; 30g Carbohydrate; 2g Dietary Fiber; 142mg Cholesterol; 521mg Sodium

Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat.