Australasian Union of Jewish Students

Mafrum

Mafrum

What do you get when you stuff potato with meat, vegetables and spices? You get mafrum!

The origins of this Shabbat dish is heavily debated - from Lebanon and Morocco or Algeria. It has become incredibly popular and can be found on the menu of many Israeli restaurants.

Check out the recipe below!

By Aujs / September 22, 2016

Ingredients

5 potatoes

1 cup flour

2 eggs

For the meat filling

450g ground beef

1/2 parsley, chopped

2 eggs

1/2 large onion, chopped

1/3 cup breadcrumbs

1/4 tsp. cinnamon

1/4 tsp. cumin

2 tsp. paprika

salt and pepper

2 tbsp. oil for frying

For the sauce

1 tbsp. cooking oil

2 cloves garlic, chopped

2 tbsp. paprika

1/3 cup tomato paste

2 cups water

3 tomatoes, chopped

1 small onion, chopped

1 tsp. salt

1 tsp. black pepper

Preparation

1. Peel and cut potatoes into wedges. Split each wedge into a V shape

2. In a mixing bowl add all the meat filling ingredients and mix well.

3. Take a golf-ball sized ball of meat and stuff into the potatoes.

4. Roll in flour, then egg.

5. Add oil to pan, fry potatoes.

6. For the sauce, add oil to pot on medium heat.

7. Add garlic and paprika then stir quickly to not burn the paprika.

8. Add tomato paste and water. Stir. Add tomatoes, onions, season.

9. Add potatoes, cover and cook on low heat for 45 mins.

10. Serve on a bed of couscous and garnish with cilantro or parsley.

 

Adapted from:http://www.yourjstory.com/jewlish/mafrum-recipe-libyan-shabbat/

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