Kartoff mumulay (stuffed potato fritters)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
| 1 | Egg; beaten | |
| 1 | teaspoon | Salt; or to taste |
| ½ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Pepper |
| 1 | cup | Matzoh meal |
| Oil for frying | ||
Directions
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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