Potato Kubbeh (Passover Meat-Stuffed Potato Rolls)

Ingredients

• 18 Red potatoes, medium, boiled with skin(1200g)
• 22 teaspoon Salt(10g)
• 31 teaspoon Turmeric(3g)
• 41 Egg yolk(18g)
• 52 tablespoon Cornstarch(16g)
• 61 Onion, chopped(120g)
• 7500 g Ground beef(500g)
• 80.5 teaspoon Ras el hanout(1g)
• 91 teaspoon Sweet paprika(2g)
• 100.5 teaspoon Black pepper(1g)
• 110.5 bunch Parsley or cilantro, chopped(15g)
• 123 Eggs(150g)
• 131 cup Matzo meal (fine)(100g)
• 14500 ml Oil for frying(460g)

Instructions

1. 1Boil the potatoes with their skins until soft but not overcooked. Let them cool.
2. 2Prepare the filling: Sauté the chopped onion in a pan until lightly golden.
3. 3Add the ground beef and cook until browned.
4. 4Add ras el hanout, sweet paprika, black pepper, and 1 teaspoon salt. Mix well.
5. 5Stir in the chopped parsley or cilantro. Remove from heat and let the filling cool completely.
6. 6Peel the cooled potatoes and mash them until smooth.
7. 7Add 1 teaspoon salt, turmeric, egg yolk, and cornstarch to the mashed potatoes. Mix until combined.
8. 8Lightly oil two sheets of parchment paper. Place the potato mixture on one sheet, cover with the second sheet, and roll out into a rectangle.
9. 9Remove the top parchment paper. Place spoonfuls of the meat filling along one edge of the potato rectangle.
10. 10Using the parchment paper, roll the potato and meat into a log. Press to seal.
11. 11Cut the log into 15 pieces. With oiled hands, shape each piece into a ball or oval.
12. 12Coat each ball in matzo meal, then dip in beaten eggs, and coat again in matzo meal for a double coating.
13. 13Heat oil in a deep pan. Fry the kubbeh in batches until golden brown and crispy.
14. 14Drain on paper towels and serve hot.