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Kartoff Mumulay (Stuffed Potato Fritters)

afghan, groundmeat, jewish, vegetables

----STUFFING----
1/4 cup corn oil
3 medium (1-1/2 cups) onions, chopped
1 lb ground beef
1 teaspoon salt
1/2 teaspoon pepper
----POTATO FRITTERS----
3 lb potatoes, cooked in jackets until s; oft
1 egg, beaten
1 teaspoon salt, or to taste
1/2 teaspoon ground cinnamon
1/2 teaspoon pepper
1 cup matzoh meal
1 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 1/2 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

Yield: 1 servings

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