Kartoff Mumulay (stuffed Potato Fritters) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
STUFFING
1/4 cup: Corn oil,
3 medium: , (1-1/2 cups) onions, chopped
1 lbs: Ground beef,
1 tsp: Salt,
1/2 tsp: Pepper,
POTATO FRITTERS
3 lbs: Potatoes, cooked in jackets until soft
1: Egg, beaten
1 tsp: Salt, or to taste
1/2 tsp: Ground cinnamon,
1/2 tsp: Pepper,
1 cup: Matzoh meal,
Oil for frying,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp