Kartoff Mumulay (Stuffed Potato Fritters)

Passover is a time when the Afghan Jews must be inventive & thrifty in their cooking. In Afghanistan 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 ingredients to prepare dough. 3. Shape 1/2 cup of potato dough into a circle in palm of hand. Place 1 generous tablespoon 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 about 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.