Egg-Stuffed Potatoes (Nafaqo) Croquettes de Pomme de Terre aux Oeufs بطاطس محشية بالبيض

Egg-Stuffed Potatoes (Nafaqo) Croquettes de Pomme de Terre aux Oeufs بطاطس محشية بالبيض

Egg-Stuffed Potatoes

www.xawaash.com

Somalis know this dish as Nafaqo which means ‘nutrition’. It is commonly served as a snack and sometimes for breakfast. In some parts of Somalia, ground beef is used in place of the potatoes, similar to Scotch eggs. Some cooks prefer to make the balls smaller, in which case the hard-boiled eggs are quartered. For this recipe, we chose to use whole eggs which makes the dish more presentable.

The secret to this dish is making mashed potatoes that is not gummy and gluey. With the proper technique, you can use different kinds of potatoes, including the waxy varieties. We have used white potatoes, yellow-flesh potatoes, Yukon gold (a type of yellow potato), and Russet potatoes. Do not use a food processor for mashing potatoes otherwise you will end up with a sticky, pasty mess. Use a potato ricer or a potato masher (preferably with holes). Mash the potatoes gently and do not overwork them. For this dish, a smooth mash is not required. Actually, we prefer that it have some texture which makes the dish more interesting.

Even though you can use other types of potatoes, we prefer Russets for their fluffy, floury texture. They are more forgiving compared to the other varieties but you have to make sure that you do not overcook them and you still have to mash them gently.

 

 
Video without music:

Print Recipe

Print Recipe with Photos

 

Ingredients:

(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL = 2.4 dl; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements

 

Egg Stuffed Potatoes:

  • 4 Medium 1½ lb (680 g) Russet potatoes
  • 2 tsp (10 mL) Xawaash bouillon powder – Or 1 tsp xawaash + 1 tsp salt
  • ½ tsp (2.5 mL) Ground black pepper
  • ¼ tsp (1.25 mL) Turmeric powder
  • 4 Tbsp (35 g) All-purpose (plain) flour
  • 5 Large Eggs (hard-boiled)
  • ½ cup (59 g) All-purpose (plain) flour – For shaping & coating
  • Canola oil – Or vegetable oil for frying

 

Directions:

 

Steps for preparing the egg-stuffed potatoes

  1. Wash the potatoes and place them in a pot. Add 6 cups of water and cook on high heat until the water comes to a boil. Lower the heat and cook until just tender. Do not overcook! Peel after they cool down a little.
  2. Mash the potatoes gently. Over-mashing will make them gluey.
  3. Add the Xawaash bouillon (or Xawaash spice mix & salt), ground black pepper, turmeric and flour. Mix gently and then divide into 5 portions.
  4. Put about 1 teaspoon flour on your hand.
  5. Place a portion of the mixture on the hand and flatten it.
  6. Place a hard-boiled egg in the middle.
  7. Fold the mixture around the egg to make an oblong shape.
  8. Roll it in the flour.
  9. Fry in vegetable oil using medium heat for 10 minutes until golden brown. Drain on a paper towel.

 

Russet potatoes


 

Boiled potatoes


 

Mashed potatoes with seasoning


 

Hawaij Bouillon (can be substituted with xawaash spice mix and salt)


 

Hard-boiled eggs


 

Ready for frying


 

Egg-Stuffed Potatoes


 

Egg-Stuffed Potatoes


 

Egg-Stuffed Potatoes


 

Egg-Stuffed Potatoes


 

Egg-Stuffed Potatoes served with rice and Somali chutney


 

Egg-Stuffed Potatoes served with rice and Somali chutney


 

Mayo with Somali chutney


 

Egg-Stuffed Potatoes


 

Egg-Stuffed Potatoes


 

Egg-Stuffed Potatoes


 

Egg-Stuffed Potatoes


 

Egg-Stuffed Potatoes served with carrot salad


 

Egg-Stuffed Potatoes served with carrot salad

Nafaqo

www.xawaash.com

 

 
Fiidiyo aan muusik lahayn:

Daabac Soo’da

Daabac Soo’da oo Sawirro Leh

 

Mukawinaadka:

(QW waa qaaddo weyn – midda cuntada lagu cuno; qy waa qaaddo yar)
(1 koob = 237 mL = 2.4 dl; 1 QW = 15 mL; 1 qy = 5 mL)

 

Nafaqo:

  • 4 x 1½ baawun (680 g) Bataato (baradho) raset , Dhexdhexaad
  • 2 qy (10 mL) Xawaash
  • ½ qy (2.5 mL) Filfil madoow shiidan
  • ¼ qy (1.25 mL) Huruud shiidan
  • 4 QW (35 g) Bur cad
  • 5 Ukun , Weyn (la karkariyay)
  • ½ koob (59 g) Bur cad
  • Saliid caddeey

 

Diyaarinta:

 

Diyaarinta nafaqada

  1. Bataatada dhaq, kaddibna digsi ku rid. Lix koob biyo ku shub. Dab sare ku kari ilaa ay biyaha ka karaan. Dabka u gaabi, karina ilaa ay ka bislaato. Kariska ha ka badin! Fiiq marka ay xoogaa qaboobaan.
  2. Bataatada burburi, burburiskana ha ka badinin. Burbriska badan dhegdheg ayuu keennaa.
  3. Ku dar maraq Xawaash (ama Xawaash iyo cusbo), filfil madoow shiidan, huruudda iyo burka. Wax yar qas, qasiddana ha ka badin. U qaybi 5 qaybood oo isle’eg.
  4. Qaadda yar oo bur ah gacanta ku shub.
  5. Bataatada hal qayb gacanta ku fidi.
  6. Ukunta la kariyey dhexda saar.
  7. Bataatada ukunta ku duub oo wareeg ka dhig.
  8. Si fiican bur u mari.
  9. Saliid dab dhexdhexaad saaran ku shiil muddo 10 daqiiqo ilaa ay ka gaduutaan.

 

Bataato (baradho) raset


 

Bataato biyo lagu kariyay


 

Bataato la burburiyay oo la geedeeyay


 

Maraq Xawaash (waxaa ku beddeli kartaa Xawaash iyo cusbo)


 

Ukun biyo lagu karkariyay


 

Waa u diyaar in la shiilo


 

Nafaqo


 

Nafaqo


 

Nafaqo


 

Nafaqo


 

Nafaqo lagu qaddimay bariis iyo shidni


 

Nafaqo lagu qaddimay bariis iyo shidni


 

Mayoneey lagu daray shidni


 

Nafaqo


 

Nafaqo


 

Nafaqo


 

Nafaqo


 

Nafaqo lagu qaddimay insalaaddo karooto


 

Nafaqo lagu qaddimay insalaaddo karooto

Croquettes de Pomme de Terre aux Oeufs

www.xawaash.com

Les Somalis appellent ce plat Nafaqo, ce qui veut dire “nutrition”. Il est souvent servi comme en-cas et parfois au petit déjeuner. Dans certaines régions de Somalie, du boeuf haché remplace les pommes de terre, à la façon d’un Scotch egg. Certains cuisiniers préfèrent faire des boules plus petites, dans ce cas les oeufs durs sont coupés en quartiers. Pour cette recette, nous avons choisi d’utiliser les oeufs entiers pour que le plat soit plus présentable.

Le secret de ce plat est de réussir à faire des pommes de terre écrasées qui ne soient pas trop élastiques et collantes. Avec la bonne technique, vous pouvez utilisez différentes variétés de pommes de terre, y compris celles à chair ferme. Nous avons utilisé des pommes de terre à chair blanche et à chair jaune, des Yukon gold (une variété à chair jaune), et des pommes de terre Russet. Il ne faut surtout pas faire la purée dans un robot car on obtient de la colle. Utilisez un presse purée ou un écrase pomme de terre à manche (de préférence avec des trous). Écrasez doucement les pommes de terre et ne les travaillez pas trop. Il n’y a pas besoin de faire une purée lisse pour ce plat. A vrai dire, nous préférons que les pommes de terre aient une texture, cela rend le plat plus intéressant.

Même si vous pouvez utiliser d’autres variétés de pomme de terre, nous préférons les Russet pour leur texture moelleuse et farineuse. Elles sont plus faciles à travailler comparées à d’autres variétés mais il faut faire attention à ne pas trop les cuire et à les écraser précautionneusement.

 

 
Vidéo sans la musique:

Imprimer la Recette

Imprimer la Recette avec Photos

 

Ingrédients:

(cs est cuillère à soupe; cc est cuillère à café)
(1 mesure = 237 mL = 2.4 dl; 1 cs = 15 mL; 1 cc = 5 mL); mesures à ras

 

Oeufs Patate:

  • 4 Pommes de terre Russet medium (1½ livre / 680 g)
  • 2 cc (10 mL) de Bouillon en Poudre au Xawaash – Ou 1 cc de Xawaash + 1 cc de Sel
  • ½ cc (2.5 mL) de Poivre Noir moulu
  • ¼ cc (1.25 mL) de Curcuma en Poudre
  • 4 cs (35 g) de Farine Blanche
  • 5 Gros Oeufs (durs)
  • ½ mesure (59 g) de Farine Ménagère – pour l’enrobage
  • Huile de Colza – Ou huile végétale pour la friture

 

Instructions:

 

Étapes de préparation des Pommes de terre fourrées à l’oeuf

  1. Laver les pommes de terre et les mettre dans une casserole. Ajouter 6 mesures d’eau et amener à ébullition à feu fort. Baisser le feu et cuire jusqu’à ce qu’elles soient juste tendres. Attention à ne pas trop les cuire! Laisser refroidir et peler.
  2. Écraser doucement les pommes de terre. Trop les malaxer les rendrait collantes.
  3. Ajouter le bouillon au Xawaash (ou du Xawaash et du sel), le poivre noir moulu, le curcuma et la farine. Mélanger doucement puis diviser en 5 parts.
  4. Mettre environ une cuillère à café de farine dans la main.
  5. Poser une part de mélange dessus et l’aplatir.
  6. Poser l’oeuf dur au milieu.
  7. Recouvrir l’oeuf avec le mélange et faire une forme oblongue.
  8. Rouler dans la farine.
  9. Frire 10 minutes dans l’huile végétale chauffée à feu moyen, jusqu’à ce que les croquettes soient dorées. Égoutter sur du papier absorbant.

 

Pommes de terre Russet


 

Pommes de terre bouillies


 

Pommes de terre écrasées et assaisonnées


 

Bouillon au Xawaash (peut être remplacé par du Xawaash et du sel)


 

Oeufs durs


 

Prêtes pour la friture


 

Croquettes de pomme de terre aux oeufs


 

Croquettes de pomme de terre aux oeufs


 

Croquettes de pomme de terre aux oeufs


 

Croquettes de pomme de terre aux oeufs


 

Croquettes de pomme de terre servies avec du riz et du chutney Somali


 

Croquettes de pomme de terre servies avec du riz et du chutney Somali


 

Mayo au chutney Somali


 

Croquettes de pomme de terre aux oeufs


 

Croquettes de pomme de terre aux oeufs


 

Croquettes de pomme de terre aux oeufs


 

Croquettes de pomme de terre aux oeufs


 

Croquettes de pomme de terre servies avec une salade de carottes


 

Croquettes de pomme de terre servies avec une salade de carottes

بطاطس محشية بالبيض

www.xawaash.com

فيديو بدون موسيقى:

اطبع الوصفة – بدون صور

اطبع الوصفة – مع صور

المقادير

 
كوب = 237 مل، ملعقة كبيرة = 15 مل، ملعقة صغيرة = 5 مل
 

بطاطس محشية بالبيض
بطاطس راسيت جم 680
حوائج ملعقة صغيرة 2
فلفل اسود مطحون ملعقة صغيرة ½
مسحوق الكركم (الهرد) ملعقة صغيرة ¼
طحين ابيض متعدد الأغراض جم 35
(بيض( مسلوق 5
طحين ابيض متعدد الأغراض جم 59
زيت الكانولا

 

طريقة التحضير:

 

طريقة تحضير بطاطس محشية بالبيض

تغسل البطاطس وتوضع في القدر ثم يضاف اليها 6 كوب ماء. تستعمل نار عالية الى ان يصل الماء الى درجة الغليان. تخفض النار وتسلق الى ان تصبح طرية. لا تسلق اكثر من اللازم! تقشر بعد ان تبرد قليلا -1
تهرس البطاطس برفق. لا تهرس بشدة لكي لا تصبح مطاطية -2
يضاف مسحوق مرق حوائج (يمكن استبداله بحوائج و ملح)، فلفل اسود مطحون، الكركم والدقيق، تخلط ولكن لا تخلط بشدة. تقسم الى خمسة اجزاء متساوية -3
توضع ملعقة صغيرة دقيق على اليد -4
يوضع الخليط على اليد ويفرد -5
يوضع البيض المسلوق في الوسط -6
يلف الخليط على البيض وتشكل الى شكل بيضاوي -7
تغمس في الطحين -8
تقلى في زيت نباتي وتستخدم نار متوسطة. تقلى لمدة 10 دقائق الى ان تصبح ذهبية اللون -9

 

بطاطس راسيت


 

بطاطس مسلوقة


 

بطاطس مهروسة مضافة اليها التوابل


 

مرق حوائج (يمكن استبداله بحوائج و ملح)


 

بيض مسلوق


 

جاهزة للقلي


 

بطاطس محشية بالبيض


 

بطاطس محشية بالبيض


 

بطاطس محشية بالبيض


 

بطاطس محشية بالبيض


 

بطاطس محشية بالبيض مقدمة مع أرز وشتني صومالي


 

بطاطس محشية بالبيض مقدمة مع أرز وشتني صومالي


 

مايونيز بشتني صومالي


 

بطاطس محشية بالبيض


 

بطاطس محشية بالبيض


 

بطاطس محشية بالبيض


 

بطاطس محشية بالبيض


 

بطاطس محشية بالبيض مقدمة مع سلطة جزر


 

بطاطس محشية بالبيض مقدمة مع سلطة جزر

 

 

 

 

 

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36 Responses to Egg-Stuffed Potatoes (Nafaqo) Croquettes de Pomme de Terre aux Oeufs بطاطس محشية بالبيض
  1. hindiyo
    November 4, 2013 | 10:29 am

    salaam,
    that looks so good. mashAllah you guys did it again. this recipe makes me think of Ramadan and it is also perfect for someone who is fasting any day of the year. ill sure make it soon inshallah. words cant express how thankful I am to you guys. May Allah bless you, such a lovely couple.

    • A&L
      November 4, 2013 | 8:15 pm

      God bless you too. Thank you so much for your wonderful comment. We hope you will like it when you try it.

  2. Halima
    November 4, 2013 | 12:21 pm

    Asc walaal su’aal. Maraqa ma midka karsan misa waa maraq digaag huruudan makalarka. mahadasanid

    • A&L
      November 4, 2013 | 11:00 pm

      Waa maraq digaag. Huruudda caadiga ah ayaan isticmaalanay.

  3. Aisha M
    November 4, 2013 | 3:06 pm

    Can we order the xawaash spice from your website? or where can I buy the xawaash spice with everything already mixed together? THANKS SO MUCH SIS luv your food

    • A&L
      November 4, 2013 | 11:03 pm

      Thank you very much for your comment. It is not available in the market yet. We got some samples.

  4. Majid
    November 4, 2013 | 4:36 pm

    Can you please post a recipe for the meat variant?

    • A&L
      November 4, 2013 | 11:03 pm

      We will, God willing.

  5. Nasra
    November 4, 2013 | 8:00 pm

    Nice one, Nafaqo waa sugeyney.. Also waiting Ajaar, insha allaah.

    Thanks for the hard work.

    • A&L
      November 4, 2013 | 11:07 pm

      Thank you for your patients. God willing, We will post it also.

  6. um asmaa
    November 5, 2013 | 2:50 am

    asalaamu caleykum walaalaheyga qaaligoow dhamaantiin aadaa umahadsantihiin calaa waxqabadkiina wanaaga quruxdabadan niyadiin allaah niiyeelo hortiin qheer allaaah dhigo jazaakallaahu kheyrakum

    • A&L
      November 6, 2013 | 6:13 pm

      Walaasheenna qaaliga ah, aad iyo aad ayaa u mahadsan tahay. Waan ku faraxnay faalladaada iyo ducadaada. Ilaahay qayr ha ku siiyo.

  7. umu ibtusaam
    November 6, 2013 | 10:13 am

    Asc walaalayaal jazaakumullaah aaxsanaljazaa ilaah cinri dheet iyo cibaado suubsn,ilaah ajar iyo xasanaad miizaankiina haidinkudaro, it was difficult for me making this dish but now I got the main concept thanks again ilaah hortiina qayr ha dhigo ADC

    • A&L
      November 6, 2013 | 6:16 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Aamiin walaal. Ilaahay ducdaada ha inoo aqbalo. Adigana qayr badan oo aan dhammaan ayaan Ilaahay kaaga baryaynaa. Aad iyo aad ayaa u mahadsan tahay.

  8. umu abdiaziz
    November 6, 2013 | 8:28 pm

    Jazzakalahu kheyran ad aya u mahadsantihin abalkiina janatu firdowsa allaha idinkaga yeela walalyaay aad ayan ugi faidesanay cimriginana allaha noo dheereyee codsi yar hadii suurt kal idin naqato noo soo badiya wax yaalaha burutinka iyo nafaqooyinka laga helo also had noogu soo sari kartaan wax yaalaha ciyaalka jeceluihiin thanks again it’s a lovely program masha allah.

    • A&L
      November 9, 2013 | 10:01 pm

      Mahadsanid walaasheenna qaaliga ah. Aad ayaan ugu faraxnay faalladaada. Hadduu Eebbe idmo waan fulin doonnaa codsigaada.

  9. Ayaan Abdullahi Ali
    November 8, 2013 | 2:05 am

    masha’alah, xilwa katiir ana xabeyt walah….yaslamu ideyki, jazakalahu kheyr.

    • A&L
      November 9, 2013 | 10:04 pm

      الله يسلمك، الف الف شكر اختنا العزيزة على تواصلك الدائم

  10. ayaan
    November 8, 2013 | 7:55 am

    Jazakalaaah walaaal wa cunto macaan hadaaaban cunyaaa osameeyey ,thanks alot Rabi haydin barakeeeeyo

    • A&L
      November 9, 2013 | 10:05 pm

      Mahadsanid walaal. Waan ku faraxnay inaad nala socodsiisay. Qayr ayaan kuu rajaynaynaa.

  11. Leyla
    November 8, 2013 | 6:33 pm

    Hi,

    i wanted to know, if i want to serve this the next day.

    What would be the best thing to do should i fry it first or should i leave it without frying it in the fridge and then fry it the next day? how long can i keep it….when i have fried it and when i don’t?

    • A&L
      November 9, 2013 | 10:13 pm

      These are better freshly fried. You can prepare the mashed potatoes and the hardboiled eggs and refrigerate them a couple of days ahead. When ready to serve shape and fry an hour before.

  12. ayaan
    November 9, 2013 | 1:01 pm

    Asc maku ridi karaaa ovenka dabka hose e shoolada ,cos saliida wan Ku xanusta cuntadana waan jecladay shukran

    • A&L
      November 9, 2013 | 10:22 pm

      Waa ku dubi kartaa foornada. Nafaqada yaryaray oo ukun walba afar gabal kadhig, kaddib foonada ku gaduudi.

  13. Sucaad
    November 22, 2013 | 12:33 pm

    As,cabdallah wa layla,Sweden ma ka heli karaa,xawaashkan cusub?waxan umalaynaa brand ka adinkaa iskaleh.

    • A&L
      November 22, 2013 | 9:18 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Weli suuqa ma yaalo walaal.

  14. Mohammed
    November 28, 2013 | 3:19 pm

    Asc aad aa umahasntahay runtii wax badan ayan ka faa iday kariskana waa laga baran kara wax wanagasan masha allah allah gacantiina hanii barakeeyo

    • A&L
      December 2, 2013 | 5:09 pm

      Aamiin walaal. Waa ku mahadsan tahay faallada iyo ducada fiican. Qayr ayaan kuu rajaynaynaa.

  15. Cook in training
    November 30, 2013 | 12:56 am

    Asalamu Alekum Leyla &Abdullahi,
    This looks very delicious snack; but one that my family cannot enjoy. My son is allergic to eggs, could you think of any nutritious substitute?. Please do share any ideas you may have on this, as I’m running out of options for school lunches and snacks. ( he is also allergic to wheat and diary). Although, I could only find few recipes that are allergy free, I love your website and am frequent visitor. Keep up the good work.
    Thanks

    • A&L
      December 2, 2013 | 9:26 pm

      Thank you very much for visiting and commenting. We use ground beef cooked with onions, garlic and spices to stuff the potatoes; you can also add pine nuts or almonds if you like.

  16. [...] Mashed potatoes stuffed with eggs and served with chutney or chutney mayonnaise from Somali Food Blog —Xawaash. Check out their blog and the recipe. [...]

  17. suad
    March 28, 2014 | 3:28 am

    What beautiful and extremely wonderful recipe. Thank you very much xawaash.love u n ur website loads.. xxx

    • A&L
      March 29, 2014 | 5:49 pm

      Wonderful! We are happy you like the website and the recipes.

  18. [...] Tags Video with music: http://www.youtube.com/watch?v=za1omoRofeIMashed potatoes stuffed with eggs and served with chutney or chutney mayonnaise. Comfort food that is easy, nutritious and delicious! Print the recipe from http://www.xawaash.com VOIR CI-DESSOUS LE FRANÇAIS.http://xawaash.com/?p=7318#sthash.7OpMPgYG.dpbs [...]

  19. Sam
    June 30, 2014 | 6:37 pm

    Hello,

    I had a few questions I wanted to ask you!
    Is their an email address I can contact you at?

    Thanks!

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About (Annaga)
Qui Sommes Nous نبذة عنا

We are a husband and wife team and we live in Canada. In a world full of food complications, we make cooking very simple. Our recipe videos will make your cooking easy, relaxed and enjoyable. We bring you the foods we love from Somalia and from around the world.