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Kartoff Mumulay (Stuffed Potato Fritters) - Afghan - 2c

a2, jewish, mideast, vegetable

  ***STUFFING***
1/4 cup corn oil
3 medium (1 1/2 cup) onions; chopped
1 pound ground beef
1 teaspoon salt
1/2 teaspoon pepper
  ***POTATO FRITTERS***
3 pounds potatoes, cooked in jackets; until soft
1 large egg; beaten
1 teaspoon salt; or to taste
1/2 teaspoon ground cinnamon
1/2 teaspoon pepper
1 cup matzoh meal
  oil; for frying

Passover is a time when the Afghan Jews must be inventive and 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 and 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 and stir-fry onions over moderate heat until golden. Add beef, salt, and pepper, and stir-fry until mixture is dry and all liquid has evaporated. Cool.

2. Peel potatoes and mash them well. Mix together all fritter ingredients to prepare dough.

3. Shape 1/2 cup of potato dough into a circle in palm of hand. Place 1 generous tbs stuffing in center and fold the dough over into a slightly flattened sausage shape 3-inches long, 1-inch wide, and 1-inch thick. Pan-fry in oil over moderate heat until brown on both sides. Drain on paper towels and serve warm. Makes about 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?

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Yield: 1 serving

Preparation Time: 0:00