This is a dish usually served as a weekday meal during the eight days of Passover.
Make Ahead: Pour just enough chicken stock over the chilled pie to moisten it, then heat it through in a 250-degree oven.
Servings: 6 - 8
- Extra-virgin olive oil
- 1 cup raw short-grain white rice (spanish or italian)
- 2 cups Rhodes-Style Chicken Stock, warmed, plus more for cooking the rice
- 2 medium carrots, trimmed and cut crosswise into thin slices (may substitute with 2 cooked carrots from the Rhodes-Style Chicken Stock)
- 4 sheets Passover matzohs
- 4 large eggs
- 3 cups cooked, shredded chicken, from Rhodes-Style Chicken Stock (may substitute shredded meat from a store-bought rotisserie chicken)
- 1/4 cup fresh mint, minced
- 1/4 cup fresh dill, minced
- A few fresh celery leaves, minced
- Leaves from 4 to 6 stems flat-leaf parsley, minced (1/2 cup)
- 2 scallions, green parts only, minced
- 1/2 teaspoon freshly squeezed lemon juice
- Kosher salt
- Freshly ground black pepper
Preheat the oven to 350 degrees. Use a little of the oil to grease the inside of a 14 1/2-by-11-inch baking pan (lasagna size).
Cook the rice according to the package directions, using Rhodes-Style Chicken Stock instead of water.
Combine the carrots and 1/2 cup of the Rhodes-Style Chicken Stock in a medium saucepan over medium heat; cook for about 15 minutes, until the carrots are just tender.
Line the bottom of the baking pan with 2 sheets of matzoh. Cover those with a little of the warm chicken stock, adding just enough to soften the matzohs without causing them to break apart; there should be no excess liquid in the baking dish. Soak the remaining 2 matzohs in the same manner on two large, flat plates. (You will use about 1/2 cup total of the warm stock.)
When the matzohs in the baking pan have softened, lightly beat 1 egg; spread half of it over the matzohs. Reserve the remaining half of the beaten egg.
Combine the shredded chicken, cooked rice, carrots, mint, dill, celery leaves, parsley, scallions and lemon juice in a large bowl. Toss to mix well; season with salt and pepper to taste. Stir the remaining 3 eggs into the mixture, one at a time.
Spread the mixture evenly over the soaked matzohs in the baking dish. Top with the 2 remaining soaked matzohs. Use the remaining half of the beaten egg to brush the top matzohs.
Pour the remaining 1 cup of warm stock over the whole pie. Bake for 30 minutes; the layers should be set.
Serve warm or at room temperature.
Adapted from Spanish cook Janet Amateau, who blogs at SephardicFood.com.
Tested by Kris Coronado.
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