Potato Stuffed With Egg (Nafaqo)

Recipe by Sara 76
READY IN: 55mins
YIELD: 4 pieces




  • 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.