Instructions: Jewish, Africa, Egypt 8 Matzohs, broken into 3" Pieces 2 Eggs, beaten 2 T Corn oil 1 lb Cooked chicken or beef, cut Into small cubes 1 c Onions, chopped 1/4 t Allspice 1/4 t Pepper 1 t Salt 1/8 t Nutmeg, grated 1 lb Potatoes, peeled and Quartered 2 Eggs, beaten 1/4 t Salt 1/8 t Pepper Lemon wedges

1. Moisten the matzoh in warm water for a few minutes to soften them and gently press out the excess liquid. Oil a 1-1/2 quart, heatproof glass or metal baking dish. Dip the matzoh pieces into the first 2 beaten eggs and lay them in baking dish in an orderly layer.

2. In a skillet, heat the oil. Add the meat, onions, allspice, pepper, salt, and nutmeg. Stir-fry over moderate heat for 3 minutes. Spread the mixture over the matzoh in the baking dish.

3. In a pan, boil the potatoes in water until soft but still firm. In a processor, puree the potatoes and spread the puree over the meat layer.

Poke 8 holes about 1" deep in the puree.

4. In a bowl, beat the remaining 2 eggs with the salt and pepper. Pour the mixture over the potato puree. Bake in preheated, 375 degree F. over for 1/2 hour.

Serve hot, cut into generous squares, with wedges of lemon.

Makes 6 to 8
servings.

VARIATION: Mayeena may be prepare as a dairy dish. Simply replace the meat with 2 cups (1 pound) of cottage cheese mixed with 1 cup grated yellow cheddar cheese. Scatter this over the matzoh in the baking dish and cover with the potato puree and egg.

Bake in a preheated, 375 degree over for 1/2 hour.

Passover food is limiting but the Egyptian Jews have artfully concocted a mayeena that conforms to the Passover ritual for both dairy and meat occasions.

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