| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Afghan | Afghan | 1 | Servings |
INGREDIENTS
| 1/4 | c | Corn oil |
| 3 | 1-1/2 cups onions chopped | |
| 1 | lb | Ground beef |
| 1 | t | Salt |
| 1/2 | t | Pepper |
| 3 | lb | Potatoes, cooked in jackets |
| until soft | ||
| 1 | Egg, beaten | |
| 1 | t | Salt, or to taste |
| 1/2 | t | Ground cinnamon |
| 1/2 | t | Pepper |
| 1 | c | Matzoh meal |
| Oil for frying |
INSTRUCTIONS
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. 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. Peel potatoes & mash them well. Mix together all fritter ingreds to prepare dough. 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?
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