"Pastelles de pommes de terres"

Nothing says Moroccan like these delicious handheld treat. Most people make them over the holidays, but they can easily be eaten for Shabbat or midweek. The most important rule to follow when making these, according to my mother, is to only use Idaho potatoes, nothing else. There, you've been forewarned! Now, here what you'll need:

12 large or 15 medium Idaho potatoes
1 pound kosher ground meat
1 onion
4 eggs
2 tbsp of chopped parsley
Saffron or a dash of turmeric
1 cup flour
Salt & pepper
Oil

Start by making the "Migga", you'll need to heat some oil in a large pan, to that add a diced onion and saute it a little, then add in the meat, break it apart with with a wooden spoon, add a bay leaf, water to cover and some salt. Bring this to a boil, then lower to a simmer and let the water cook out, make sure to keep breaking up the meat with a fork to get a nice evenly brown meat, once the meat is done set it aside. In another pot, boil the peeled cut up potatoes till fork tender, then drain and mash, mash sure to not leave any lumps (do not be tempted to use a food processor, it will only leave you with a gooey mess), add salt, parsley, saffron or turmeric, some oil, 2 eggs and pepper. Taste the mash for seasoning, then keeping a bowl of fresh water beside you, take around an eggs worth in size of potato shape into a ball, then make a hole and stuff with a tsp worth of meat, then close the hole back up and shape into a patty (kfita shape), make sure not to "dirty" the potato with the meat the refrigerate for 2 to 3 hours or overnight. Once ready to fry, prepare in one bowl, 2 whisked eggs and in another the flour. Heat oil in a pan for frying, then pass the patty in flour first, then the egg and then fry on one side till golden, then the other side till golden as well, drain on a paper towel and serve.
Enjoy!