How Do You Make Sephardic Chicken Matzoh Pie?
The matzoh pie, a Sephardic classic, came about because of the need to use leftover chicken, turkey or lamb from the seder. This recipe is kosher for Passover and serves four. Preheat the oven to 350 degrees F. Heat the olive oil in a large, nonstick skillet. Add the chopped onion, garlic, mushrooms, carrot, tarragon and sage. Sauté over low heat for 10 minutes, or until the onions turn transparent and the mushrooms soften. Remove the skillet from the heat and set aside; cool to room temperature. Beat one egg in a small bowl and set aside. Transfer the vegetable mixture into a large bowl. Add the shredded chicken. Toss to combine. Add the beaten egg and mix well to coat evenly. Season with salt and black pepper to taste. Set the pie filling aside. Place the matzohs in a large baking dish. Pour the chicken broth over all to cover. Set aside to soak for 5 minutes, or until the matzohs are soft and flexible. Use a spatula to transfer the softened matzohs to a large plate. Beat the remaini
