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