Maina is a festive Jewish roll filled with boiled beef, rice or homemade noodles, sautéed onions, eggs, and spices. The dough for maina is traditionally made with chicken or beef broth and is very thin.
Ingredients
For 6 – 8 servings:
For the test:
150 g of margarine
150 g sour cream
A pinch of salt
Flour (as much as needed for soft, not stiff dough)
For homemade noodles:
4 eggs in the dough
4 eggs in the finished noodles
Flour (how much eggs will be needed for a stiff dough)
For the filling:
Homemade noodles
1 kg of meat (0.5 kg of beef and 0.5 kg of pork)
3 – 4 onions
2 eggs
For the sauce:
50 g butter
0.5 kg of champignons
500 g cream 35%
1 tbsp flour
Salt
Parsley
Method of preparation
1. Mix margarine, sour cream, flour, and a pinch of salt into a dough. Knead until soft and not too sticky, then refrigerate for 2 hours.
2. Make the noodles: Knead a stiff dough from 4 eggs and flour, making it easy to cut. Cut the noodles. Boil them in salted water. Then drain the water and leave the noodles in a colander. Drizzle the noodles with a little olive oil. When the noodles have cooled, beat in 4 raw eggs. Season with salt and pepper.
3. Prepare the ground meat: boil the meat in salted water until tender. Grind it through a meat grinder. Fry 3-4 finely chopped onions. Add the onions to the meat and grind them through the meat grinder several more times. Add salt, pepper, and two raw eggs.
4. Divide the dough into 4 pieces. Roll out a thin layer of dough from each piece to the size of the baking sheet. Leave about 5 cm from the edge and begin laying out the filling: 1 row of minced meat next to 1 row of noodles. Roll up the roll. Brush the top with egg and bake for 25 minutes at 180 degrees Celsius.
5. Make the sauce: Melt a knob of butter in a deep frying pan, add 1 tablespoon of flour, and stir quickly until there are no lumps. Then pour in the cream and stir again until there are no lumps. Reduce the heat and add the mushrooms. Season with salt and pepper. Simmer until the sauce thickens. Add parsley.
