Title: Patatas Kavakadas (Beef-Stuffed Potatoes)
Categories: Israel Jewish Turkey
Yield: 8 Servings

2	lb	Med (abt 8) potatoes,peeled
1	lb	Ground beef
1		Thick slice (3/4 c) white bread, softened in water & squeeze
1	ts	Salt
1/4	ts	Pepper
		Flour, for dredging
2		Eggs, beaten
1/4	c	Corn or sunflower oil, for pan-frying
2	c	Homemade chicken broth

The Turkish Jews trace this very old recipe to their origins in Spain in fifteenth century. It seems to be disappearing from the repertoire and exemplifies danger of us losing many classic ethnic recipes for good. Yet, it is an inventive and extraordinarily tasty preparation, which can be made in quantities for large groups as well as for small families. It could become popular and useful in American kitchen.

1. Cut potatoes lengthwise into halves and scoop out pulp, leaving a firm wall about 1/4-inch thick. 2. Prepare stuffing: Mix beef, bread, salt, and pepper. Fill potato shells with about 2 tablespoons of mixture. Dredge them all over with flour and then dip into beaten eggs. 3: Heat oil in a skillet and brown potatoes over moderate heat for 3 minutes. Put them in a pan and pour chicken broth over them. Bring to a boil, cover pan, and simmer over low heat for 1/2 hour. Serve warm with sauce. Serves 8 with other dishes.

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. DPileggi in Houston, Texas

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