MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bestil (Stuffed Potato Fritter)
Categories: African, Potatoes, Beef
Yield: 12 Servings

MMMMM--------------------------FILLING-------------------------------
1/2 c Water
1 lb Ground beef
1/2 c Onion; chopped
1/4 ts Ground cinnamon
1/2 ts Salt
1/4 ts Pepper

MMMMM------------------------POTATO DOUGH-----------------------------
2 lb (medium) potatoes
2 tb Corn oil
1/2 ts Salt

MMMMM--------------------------FRITTER-------------------------------
Flour; for dredging
2 lg Eggs, beaten
Oil; for pan-frying

In India, these fritter are called "potato chops." In New
York, knish. The difference depends on the seasonings since
the fillings are all made with beef and the shell of mashed
potatoes. Here is the Libyan version. The fritters may be
made in advance and then quickly rewarmed in the oven. They
can be served as an appetizer with drinks or as one of the
dishes at a lunch or dinner.

Put all the filling ingredients into a skillet. Mix well and
stir-fry over moderate heat until all the liquid has
evaporated, about 10 minutes. Turn out on a plate and set
aside.

Boil the potatoes in their skins until cooked through but
still firm. Peel and grated. Mix with the oil and salt to
make a dough.

Take about 1/4 cup of potato dough in the palm of your hand
for each fritter. Flatten it out to a 1/2-inch thick circle.
Put in 1 heaping tablespoon of the beef mixture. Fold over
and shape a cylinder 3-inches long and 1-inch thick. Dredge
the cylinder in the flour and then dip into the egg. Heat
the oil in a skillet and brown the fritters on all sides
over moderate heat. Drain briefly on paper towels.

Serve hot.

Makes 12 fritters.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes
Created in Exotic Sephardic Kitchens from Morocco to India

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