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Cap off counting of the Omer by joining us for Shavuot Ice Cream Study led by Howard Shatz: “Out of the Desert: The origins and future of the Islamic State (and what it means for Israel)”, Tuesday, May 30, 8:30pm (at the home of Rabbi Bass).
Today is 34 days, which is 4 weeks and 6 days of the Omer
Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.
And here’s today’s recipe, contributed by Julie A..
Broccoli and Cheese Mina
Ingredients
- 1 large broccoli head
- Pinch of salt
- Pinch of sugar
- 8 matzo squares
- ½ cup butter, plus extra for greasing
- 1 onion, chopped
- 2 ¼ cups grated Cheddar cheese
- Generous 1 cup cottage cheese
- ¾ cup freshly grated Parmesan cheese
- 2 spring onions (scallions), chopped
- 2-3 Tbsp. chopped fresh dill
- 4 eggs
- 2 Tbsp. water
- 8 garlic cloves, chopped
Directions
- Preheat the oven to 375 F. Remove the tough part of the stem from the broccoli, then cut the broccoli head into even-size florets. Cook the broccoli by either steaming above or boiling in water to which you have added a pinch of salt and sugar. Cook until bright green, then remove from the pan with a slotted spoon.
- Wet four matzos and leave to soak for 2-3 minutes. Butter a baking sheet that is large enough to hold four matzo pieces in a single layer. If necessary, use two baking sheets.
- Place the dampened matzos on the baking sheet, then top evenly with the broccoli, onion, Cheddar cheese, cottage cheese, Parmesan cheese, spring onions and dill.
- In a bowl, lightly beat together the eggs and water, then pour about half the egg over the cheese and broccoli mixture. Wet the remaining matzos and place on top of the broccoli. Pour the remaining beaten egg over the top, dot with half the butter and sprinkle half the chopped garlic over the top.
- Bake the mina for 20 minutes. Dot the remaining butter on top and sprinkle over the remaining chopped garlic. Return to the oven and bake for about 10 minutes more, or until the mina is golden brown and crisp on top. Serve hot or warm.
- Preheat the oven to 375 F. Remove the tough part of the stem from the broccoli, then cut the broccoli head into even-size florets. Cook the broccoli by either steaming above or boiling in water to which you have added a pinch of salt and sugar. Cook until bright green, then remove from the pan with a slotted spoon.
- Wet four matzos and leave to soak for 2-3 minutes. Butter a baking sheet that is large enough to hold four matzo pieces in a single layer. If necessary, use two baking sheets.
- Place the dampened matzos on the baking sheet, then top evenly with the broccoli, onion, Cheddar cheese, cottage cheese, Parmesan cheese, spring onions and dill.
- In a bowl, lightly beat together the eggs and water, then pour about half the egg over the cheese and broccoli mixture. Wet the remaining matzos and place on top of the broccoli. Pour the remaining beaten egg over the top, dot with half the butter and sprinkle half the chopped garlic over the top.
- Bake the mina for 20 minutes. Dot the remaining butter on top and sprinkle over the remaining chopped garlic. Return to the oven and bake for about 10 minutes more, or until the mina is golden brown and crisp on top. Serve hot or warm.
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