Stuffing
- 1/4 cup of Corn oil
- 3 md (1-1/2 cups) onions, chopped
- 1 lb Ground beef
- 1 tablespoons of Salt
- 1/2 tablespoons of Pepper
- 3 lb Potatoes, cooked in jackets until soft
- 1 Egg, beaten
- 1 tablespoons of Salt, or to taste
- 1/2 tablespoons of Ground cinnamon
- 1/2 tablespoons of Pepper
- 1 cup of Matzoh meal
- Oil for frying
Passover is a time when the Afghan Jews must be inventive &thrifty in their cooking. In Afghanistan matzoh matzoh meal wasprepared at home by pounding sheets of home-made matzoh, using aheavy brass mortar & pestle. In the United States, it ispurchased in well-sealed cartons - but my Afghan cook assured me thatnothing was lost in the transfer.
1. Heat oil in a skillet & stir-fry onions over moderate heatuntil golden. Add beef, salt, & pepper, & stir-fry untilmixture is dry & all liquid has evaporated. Cool.
2. Peel potatoes & mash them well. Mix together all fritteringreds 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 intoa slightly flattened sausage shape 3-inches long, 1-inch wide, &1-inch thick. Pan-fry in oil over moderate heat until brown on bothsides. Drain on paper towels & serve warm. Makes abt 25 fritters.
NOTE: Afghan believe that if an egg has a strong aroma, beating itremoves odor. Was this aroma due to lack of refrigeration?
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