Middle Eastern Recipes > Potatoes > Nafaqo >
Nafaqo
Somali Potato Stuffed with Egg
3 potatoes, boiled until tender & peeled
1 egg, hard-cooked, peeled & quartered
1 chicken bouillon cube
1 C hot water
1 C all-purpose flour
1/8 tsp. turmeric powder
1/4 tsp. sea salt
Oil for deep frying
Crumble the chicken bouillon cube into hot water; stir until dissolved. Gradually add half the flour, whisking until smooth. Add turmeric and whisk to combine. Mash potatoes. Add remaining flour into mashed potatoes until it has the consistency of a stiff dough. Take about one quarter of the potato mixture; flatten on a lightly-floured surface. Place an egg quarter in the middle; fold over potato dough to enclose egg in center of the ball. Repeat process with remaining potato dough and egg pieces. Heat oil in a deep fryer or wok to about 350-degrres F. Dip potato balls into chicken stock and flour mixture; coat evenly. Drop in heated oil and cook for about two minutes, or until balls are crisp and golden brown in color. Serve hot.
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Food Fare Culinary Collection: Arabic Cookery
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