Potato Stuffed With Egg (Nafaqo) - cooking recipe

Ingredients

3 potatoes
1 egg
1 cup chicken stock
1 cup plain flour, dived in half
1/4 teaspoon turmeric
1/4 teaspoon salt
oil (for frying)

Preparation

Boil the potatoes and egg until fully cooked.
Heat the chicken stock.
Add the Flour and stir until smooth. Using a whisk will help make it smooth faster.
Add the turmeric and stir well.
Once the egg is fully cooked, remove the shell and cut it into 4 pieces.
Once the potatoes are cooked, remove the skins and mash. Slowly add the rest of the flour. The potatoes should be like a dough. You may not need the full 1/2 cup of flour, it depends on how big the potatoes are.
Once the potatoes are dough like, pinch some off and flatten.
Add one piece of egg in the middle and bring the potato around it to fully cover the egg.
Shape it into a circle or oval.
Heat a pan of oil on the stove.
Dip each potato ball into the stock mixture and coat well.
Drop it into hot oil and fry until crisp, about 1-2 minutes.