Potato Patties Stuffed with Spiced Minced Meat from Jewish Soul Food: From Minsk to Marrakesh, More Than 100 Unforgettable Dishes Updated for Today's KitchenOct 28, 2014 by Janna Gur Hardcover

BISTIL | Potato Patties Stuffed with Spiced Minced Meat | Excerpted from Jewish Soul Food by Janna Gur

This dish of golden mashed potato patties stuffed with aromatics tastes even better than it sounds. It is common among Jewish Libyan families to serve bistil at the Seder table. Be warned: Bistil taste and smell so good when coming out of the pan that there is a risk they will be gone before the guests arrive.

Makes 20 bistil; serves 8 to 10

For the filling

2 tablespoons vegetable oil
1 onion, chopped
1 pound (1/2 kg) beef shoulder or brisket in one piece
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 allspice berries
2 bay leaves
1/4 teaspoon ground nutmeg

For the shell

2.5 pounds (about 1 kg) russet potatoes, unpeeled
1 teaspoon white pepper
1 teaspoon ground turmeric
3 egg yolks
Salt
1 teaspoon ras el hanout or baharat spice mix

For frying

1/2 cup unbleached all-purpose flour (or potato starch for Passover)
2 eggs, lightly beaten
Vegetable oil

1. Prepare the filling: Heat the vegetable oil in a pan over medium heat. Add the onion and sauté for 7 to 8 minutes, until golden. Add the meat and brown on all sides. Add the salt, black pepper, allspice, bay leaves, and nutmeg and cook for a few more minutes.

2. Add water to cover and bring to a boil. Cover the pan, lower the heat, and simmer for about 1 1/2 hours, until the meat is tender. Remove the meat and onion from the pan to cool.

3. Grind the seasoned meat and onion in a meat grinder or finely chop with a large sharp knife. Set aside.

4. Prepare the shell: Meanwhile, bring the potatoes to a boil in plenty of salted water. Cook until fork tender (about 30 minutes after the water comes to a boil). Drain and cool.

5. Peel the potatoes and place in a bowl. Mash with a potato masher or a fork; do not use a food processor. Add the white pepper, turmeric, egg yolks, salt, and ras el hanout and mix until just blended—be careful, because overmix­ing will hurt the texture.

6. Shape, fill, and fry: Wet your hands or rub them with oil and form the potato mixture into balls 2 inches (5 cm) in diameter, snuggling them in the palm of your hand. Flatten them slightly. Place 1 tablespoon of the filling in the center of each patty and pinch over so the filling is completely covered with mashed potatoes and you have formed an oblong patty.

7. Prepare two plates: one with the flour and one with the beaten eggs. Dip the patties in the flour, then in the beaten eggs.

8. Heat the vegetable oil in a large wide pan (the oil should come halfway up the sides of the patties). Working in batches, fry the patties for 2 to 3 minutes on each side until lightly golden. Transfer to a paper towel–lined plate.

9. Serve immediately or keep in a 300°F (150°C) oven until ready to serve. Serve hot or at room temperature.

Variation: Instead of using the spice mix (baharat or ras el hanout), use a dash each of black pepper, allspice, cumin, nutmeg, and cinnamon.