PASTEL de TORTA: Gibraltarian Matzah “Lasagna” with Ground Beef, Turmeric, and Nutmeg

Cuisine & Diet: Dairy-free, Gibraltarian, Jewish, Kid-Friendly, Meat, Mediterranean, Passover, Sephardic, Spanish

Class Format: 1-DISH VIRTUAL COOKING LESSON ($150/individual household; $30 for each additional household signing in)

GENERAL INGREDIENTS:
3 tablespoons safflower oil
2 cups finely chopped yellow onions (about 3 medium onions)
21/4 pounds ground beef (preferably not lean)
Pinch of ground nutmeg
1/2 teaspoon ground turmeric
Freshly ground black pepper
1 tablespoon (1/2 ounce or 18 grams) chicken or beef bouillon or powdered soup mix
dissolved in 3 tablespoons hot water, or 3 tablespoons beef or chicken stock
1 bay leaf
Kosher salt, to taste (if needed)
2 tablespoons olive oil, for greasing the pan
2 tablespoons chicken or beef bouillon or powdered soup mix
(About 1 ounce or 36 grams), dissolved in 4 cups hot water, or 4 cups beef or chicken stock
18 squares of regular (not egg) matzahs/matzos
18 large eggs, lightly beaten

EQUIPMENT:
Measuring cups and spoons
Large chef’s knife and cutting board
Large skillet
Mixing spoon
8-inch square baking pan, for soaking matzahs
6 x 12 x 2 inch Pyrex or metal baking pan