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Cooked by: Chef / Ethnicity: Afghan cuisine / Holiday: Passover / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 1 |
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Directions: 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 about 25 fritters.
Comments: 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.
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