Stuffed Potatoes AKA "Vegetarian Mafrum"

INGREDIENTS
4 potatoes per person
1 cup quinoa OR bulgur OR a combination of both
1 carrot, grated finely
1 onion, grated finely
1 egg
Salt and pepper to taste
1/2 tsp. ground cinnamon
3 tbsp. flour
2 tbsp. bread crumbs
2 tbsp. cornmeal OR any combination of
flour and bread crumbs for dredging
1 tin crushed tomatoes
2 cloves garlic, crushed
1 tsp. sugar
Salt, pepper to taste
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tbsp. lemon juice
1/2 cup any vegetable oil for frying (don't use olive oil)

PREPARATION
1. Peel the potatoes and cut in half LENGTHWISE. Now, slice of the potato halves lengthwise 2/3 of the way through. The idea is to make a "pocket" which can be stuffed.

2. Cook the quinoa and/or bulgur until done. [If it's quinoa, place in a pot with salted water (2 cups water to each cup of quinoa) and bring to the boil. Simmer for about 10-15 minutes. If you are using bulgur, place in a bowl and pour boiling water to cover. Place a plate or lid over the top and let sit for 15 minutes. Drain excess water].

3. Mix the quinoa/bulgur, grated carrot, grated onion, egg, salt, pepper and cinnamon in a bowl.

4. Now, take each potato half and stuff about 2 -3 tbsp. of the quinoa/bulgur stuffing into the pocket. Be gentle so as not to break the potato slice. Pack the stuffing in.

5. In a pan, heat the oil.

6. Mix the flour, bread crumbs and cornmeal together. Dredge each stuffed potato in the flour mixture and place in the hot oil.

7. Fry the potato slices in the hot oil until golden and a bit crispy on all sides.

8. Once all the potatoes are golden, add the tinned tomatoes, garlic, sugar and spices.

8. Simmer for 10-15 minutes.

9. Serve warm or hot.

******If you like this recipe, you may also like Stuffed Artichoke Hearts

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