Name: Kartoff Mumulay (Stuffed Potato Fritters)
Ingredients: 1/4 c Corn oil; 3 md (1-1/2 cups) onions; chopped; 1 lb Ground beef; 1 ts Salt; 1/2 ts Pepper; 3 lb Potatoes; cooked in jackets; ; until soft; 1 Egg; beaten; 1 ts Salt; or to taste; 1/2 ts Ground cinnamon; 1/2 ts Pepper; 1 c Matzoh meal; Oil for frying

Having lost the security of being rooted in the eternal reality of the Word of God, we are looking to busy activity to fill the void that has been created in our lives. And under that bondage to activity we find it difficult to linger with the Word simply for the joy of it. In fact, we may be afraid to stop our busyness lest it expose the shallowness of our lives. So we go on from activity to activity, from project to project. But activity is a dangerous source of fulfillment. Instead of finding our identity, our sense of self-worth, from our relationship with God, we begin to look to success in programs and other earthly indicators of success for our self-worth. But these will never satisfy. This will only enslave us more in our bondage to activity.

Ajith Fernando

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Afghan	Afghan	1	servings

INGREDIENTS

1/4	c	Corn oil
3	md	(1-1/2 cups) onions; chopped
1	lb	Ground beef
1	ts	Salt
1/2	ts	Pepper
3	lb	Potatoes; cooked in jackets
		; until soft
1		Egg; beaten
1	ts	Salt; or to taste
1/2	ts	Ground cinnamon
1/2	ts	Pepper
1	c	Matzoh meal
		Oil for frying

INSTRUCTIONS

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 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
Per serving: 3559 Calories (kcal); 183g Total Fat; (46% calories from fat);
121g Protein; 356g Carbohydrate; 573mg Cholesterol; 4713mg Sodium Food
Exchanges: 23 1/2 Grain(Starch); 11 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 30
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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