Discover the rich flavors of Libyan cuisine with Mafrum, a comforting dish featuring potatoes filled with a seasoned meat mixture, lightly fried, and simmered in a tangy tomato sauce. Great for any special occasion, this dish will transport your taste buds to North Africa with its aromatic spices and hearty texture.
Ingredients
🥩 500g Mince meat
🥔 6 large Potatoes
🥚 2 Eggs for meat mixture
🧅 1 medium Onion finely chopped
🌿 Handful of Parsley finely chopped
🍞 3/4 cup Breadcrumbs
🌿 1/2 teaspoon Cinnamon
🌶️ 1 teaspoon Paprika
🌿 1 teaspoon Cumin
🧂 Salt
⚫️ Pepper
🥚 2 Eggs for coating Mafrum
🌾 1 cup Plain Flour (קמח לבן)
🛢️ Oil for frying
🧅 1 medium Onion coarsely chopped
🧄 6 cloves of Garlic chopped
🍅 2 tablespoons Tomato puree/paste
🍅 1 can Crushed tomatoes
💧 2 cups Water
Instructions
1- Prepare the Potatoes:
- Peel all 6 potatoes using a potato peeler. Store them in cold water to prevent browning.
- Slice each potato into "sandwiches" by cutting three-quarters of the way through, leaving the pieces attached at one end.
2- Make the Meat Mixture:
- Finely chop one medium onion using the Naaman brand knife.
- In a large glass mixing bowl, combine 500g of minced meat, chopped onion, 2 eggs, and parsley.
- Season the mixture with salt, pepper, cinnamon, paprika, and cumin.
- Add breadcrumbs and mix all ingredients thoroughly by hand until well combined.
3- Stuff the Potatoes:
- Stuff each potato "sandwich" with a golf-ball-sized portion of the meat mixture.
4- Prepare for Frying:
- Crack 2 eggs for coating into a separate glass bowl and whisk with a fork.
- Spread plain flour onto a white plastic plate.
- Coat each Mafrum in flour, then dip into the whisked egg mixture.
5- Fry the Mafrum:
- Heat oil in a large non-stick pot over medium heat.
- Fry each Mafrum until golden brown on both sides, using tongs for flipping. Set aside once done.
6- Prepare the Sauce:
- In the same pot, sauté chopped onion and garlic in the residual oil.
- Season with salt, pepper, cumin, and paprika. Stir and let mingle for a few minutes.
- Add tomato puree/paste and crushed tomatoes, followed by 2 cups of water. Stir well.
7- Simmer the Mafrum:
- Place the fried Mafrum into the simmering tomato sauce.
- Cover with a lid and simmer on low to medium heat for 45 minutes.
Prep Time: Approximately 45-60 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes to 1 hour 45 minutes
Servings: Not specified
Equipment: Naaman brand knife, Red-handled potato peeler, Wooden cutting board, Large glass mixing bowl, Glass bowl for egg whisking, Fork for whisking, White plastic plate for flour, Large non-stick pot with clear glass lid (Naaman brand), Red and silver tongs, Wooden spoon
Cooking Tips:
- Keep peeled potatoes in cold water to prevent browning.
- Do not overcrowd the pot while frying; fry in batches to achieve even cooking.
- The spices in the meat mixture and sauce are crucial for an authentic flavor.
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Aviva Tal-Ohr: https://www.youtube.com/@AvivaTalOhr