Potato Stuffed With Egg (nafaqo)

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 3 potatoes
• 1 egg
• 1 cup chicken stock
• 1 cup plain flour, dived in half
• 1/4 teaspoon turmeric
• 1/4 teaspoon salt
• oil (for frying)

Recipe

• 1 boil the potatoes and egg until fully cooked.
• 2 heat the chicken stock.
• 3 add the flour and stir until smooth. using a whisk will help make it smooth faster.
• 4 add the turmeric and stir well.
• 5 once the egg is fully cooked, remove the shell and cut it into 4 pieces.
• 6 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.
• 7 once the potatoes are dough like, pinch some off and flatten.
• 8 add one piece of egg in the middle and bring the potato around it to fully cover the egg.
• 9 shape it into a circle or oval.
• 10 heat a pan of oil on the stove.
• 11 dip each potato ball into the stock mixture and coat well.
• 12 drop it into hot oil and fry until crisp, about 1-2 minutes.