Title: Kartoff Mumulay (Stuffed Potato Fritters)
Categories: Ground Vegetable Jewish Afghan
Yield: 1 Servings

STUFFING
1/4	c	Corn oil
3	md	(1-1/2 cups) onions, chopped
1	lb	Ground beef
1	ts	Salt
1/2	ts	Pepper
POTATO FRITTERS
3	lb	Potatoes, cooked in jackets until soft
1		Egg, beaten
1	ts	Salt, or to taste
1/2	ts	Ground cinnamon
1/2	ts	Pepper
1	c	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 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

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