kartoff mumulay (stuffed potato fritters)

Categories
Afghan
Yield
1 servings
MeasureIngredient
¼ cup Corn oil
3 mediums (1-1/2 cups) onions; chopped
1 pounds Ground beef
1 teaspoon Salt
½ teaspoon Pepper
3 pounds Potatoes; cooked in jackets
  ; until soft
Egg; beaten
1 teaspoon Salt; or to taste
½ teaspoon Ground cinnamon
½ teaspoon Pepper
1 cup Matzoh meal
  Oil for frying

STUFFING

POTATO FRITTERS

Passover is a time when the Afghan Jews must be inventive & thrifty in their cooking. In Afghanistan matzoh matzoh meal was prepared at home by pounding sheets of home-made matzoh, using a heavy brass mortar & pestle.

In the United States, it is purchased in well-sealed cartons -- but my Afghan cook assured me that nothing was lost in the transfer.

1. Heat oil in a skillet & stir-fry onions over moderate heat until golden.

Add beef, salt, & pepper, & stir-fry until mixture is dry & all liquid has evaporated. Cool.

2. Peel potatoes & mash them well. Mix together all fritter ingreds to prepare dough.

3. Shape ½ cup of potato dough into a circle in palm of hand. Place 1 generous tb stuffing in center & fold the dough over into a slightly flattened sausage shape 3-inches long, 1-inch wide, & 1-inch thick. Pan-fry in oil over moderate heat until brown on both sides. Drain on paper towels & serve warm. Makes abt 25 fritters.

NOTE: Afghan Jews believe that if an egg has a strong aroma, beating it removes odor. Was this aroma due to lack of refrigeration? Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi Per serving: 3559 Calories (kcal); 183g Total Fat; (46% calories from fat); 121g Protein; 356g Carbohydrate; 573mg Cholesterol; 4713mg Sodium Food Exchanges: 23½ Grain(Starch); 11 ½ Lean Meat; 0 Vegetable; 0 Fruit; 30 Fat; 0 Other Carbohydrates

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