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Kartoff Mumulay (stuffed Potato Fritters)

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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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