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Quajado de Gayina (M, KLP, TNT)
Source: "The Sephardi Culinary Tradition," Cape Town, 1984 by Elsie Menaschei>
Serves: 6-8

1kg chicken
1 celery stick, chopped
1 onion, chopped
1 large carrot, chopped
6 cups water
1 tsp. salt
1 tbsp. lemon juice
3 potatoes, mashed
1/2 cup matzo meal, soaked in a little water
1-1/2 tbsp. parsley, chopped
salt and pepper to taste
4 eggs, beaten

Remove fat from chicken, place in saucepan with celery, onion, carrot, water, and salt. Bring to the boil. Lower heat and simmer for 20 minutes until tender and liquid has reduced. Cool and strain and reserve stock.

Debone chicken and chop finely. Combine chopped chicken, stock, and lemon juice in a saucepan and simmer for 5 minutes, transfer to a bowl and cool.

Add mashed potato, matzo meal, and parsley, salt and pepper. Combine well together. Pour into well oiled ovenware dish. Bake at 180°C/350°F for 40 minutes or until golden. Cut into squares to serve.

Poster's Notes:
The translation of Quajado/Kwazado is bake. Therefore you'll get mince bake (ground beef), which I posted last week Quajado de Carne, a spinach bake for Pesach (Mina), chicken bake-Quajado de gayina, a regular spinach bake –Quajado de pazi. These recipes are all tried and tested and are from The Sephardi Culinary Tradition printed in Cape Town in 1984 by Elsie Menasche, according to the tradition of the Jews of Rhodes. There are other types of bakes, which are called Fritada.

Posted by Jocelyn Angels

Nutritional Info Per Serving: N/A