2 tablespoons oil1 onion, chopped2 teaspoons minced garlic2 pound ground lamb4 eggs1 teaspoon cinnamon½ teaspoon pepper1 (25 ounce) jar marinara sauceAbout 8 matzas, dampenedPreheat oven to 350 degrees. In a large skillet over a medium heat, sauté onion and garlic in oil. Add lamb and spices and continue to sauté until lamb is no longer pink.Remove from heat and mix with eggs until well combined. In a 9 x 3-inch baking pan, place a thin layer of sauce.Add a layer of matza, then half the lamb. Pour tomato sauce over lamb to cover. Add another layer of matza and the remaining lamb.Pour on more tomato sauce, leaving a small amount in the jar. Cover with one more layer of matza and one last very thin layer of sauce. Bake for about 45 minutes.Blueberry SorbetAn easy and refreshing end to your meal.Makes 3 cups 1 ½ pounds frozen blueberries¾ cup sugar or more if desired¼ cup Cabernet SauvignonCombine all the ingredients in the bowl of a food processor and blend until smooth.Taste and add more sugar if the mixture seems too tart. Place the sorbet in an airtight container and freeze until firm, at least two hours before serving.Follow @JPost_Lifestyle
Passover twists on some old favorites
Not eating bread doesn't mean that recipes have to be boring or unimaginative.
2 tablespoons oil1 onion, chopped2 teaspoons minced garlic2 pound ground lamb4 eggs1 teaspoon cinnamon½ teaspoon pepper1 (25 ounce) jar marinara sauceAbout 8 matzas, dampenedPreheat oven to 350 degrees. In a large skillet over a medium heat, sauté onion and garlic in oil. Add lamb and spices and continue to sauté until lamb is no longer pink.Remove from heat and mix with eggs until well combined. In a 9 x 3-inch baking pan, place a thin layer of sauce.Add a layer of matza, then half the lamb. Pour tomato sauce over lamb to cover. Add another layer of matza and the remaining lamb.Pour on more tomato sauce, leaving a small amount in the jar. Cover with one more layer of matza and one last very thin layer of sauce. Bake for about 45 minutes.Blueberry SorbetAn easy and refreshing end to your meal.Makes 3 cups 1 ½ pounds frozen blueberries¾ cup sugar or more if desired¼ cup Cabernet SauvignonCombine all the ingredients in the bowl of a food processor and blend until smooth.Taste and add more sugar if the mixture seems too tart. Place the sorbet in an airtight container and freeze until firm, at least two hours before serving.Follow @JPost_Lifestyle