Potato Stuffed With Egg (Nafaqo)

"Posted for ZWT7. The recipe I found used yellow food dye, but I thought colouring it with a little turmeric would be more authentic."
 
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Ready In:
55mins
Ingredients:
7
Yields:
4 pieces
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ingredients

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directions

  • Boil the potatoes and egg until fully cooked.
  • Heat the chicken stock.
  • Add the Flour and stir until smooth. Using a whisk will help make it smooth faster.
  • Add the turmeric and stir well.
  • Once the egg is fully cooked, remove the shell and cut it into 4 pieces.
  • Once the potatoes are cooked, remove the skins and mash. Slowly add the rest of the flour. The potatoes should be like a dough. You may not need the full 1/2 cup of flour, it depends on how big the potatoes are.
  • Once the potatoes are dough like, pinch some off and flatten.
  • Add one piece of egg in the middle and bring the potato around it to fully cover the egg.
  • Shape it into a circle or oval.
  • Heat a pan of oil on the stove.
  • Dip each potato ball into the stock mixture and coat well.
  • Drop it into hot oil and fry until crisp, about 1-2 minutes.

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Reviews

  1. I had some problems with this recipe. Only 2 of the potato balls came out nicely but the rest were a mess. The batter peeled off the potato and the potato became extremely oily. I'm sure it was my fault, but I don't know what I did wrong. The 2 that came out nice tasted good, but not amazing. They were a little plain for my taste. If I had to make them again I would add some parmesan cheese and parsley to the mashed potatoes.
     
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