• 4 white medium-size potatoes
• water
• salt
• ⅓ cup oil, for frying

For the stuffing: 

• ¾ lb (400 g) ground beef (80% lean, but not more)
• one bunch of parsley, washed and chopped
• 1 medium onion,1 medium onion, grated
• 2 garlic cloves, grated
• 1 egg yolk (save the white – see below)
• salt and pepper
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground cumin
• 1 Tbsp breadcrumbs
• 1 Tbsp extra virgin olive oil

  For the coating:   

• 1 ½ cups all-purpose flour
• 3 eggs + the leftover egg white from the stuffing
• 1 Tbsp tomato paste
• ½ tsp salt
• oil, for frying

  For the sauce:   

• 2 large onion, sliced into rings (super thin – on a mandolin, if available)
• 2 medium tomatoes, grated
• 4 Tbsp tomato paste
• 2 cups water
• 1 tsp sweet paprika
• 1 tsp salt
• 1 tsp sugar
• pinch of ground nutmeg