Mafrum is a cherished dish with deep roots in Libyan Jewish cuisine, a legacy of a community that thrived for centuries before its displacement. This hearty dish, often found in Israeli restaurants today, features tender vegetables stuffed with a savory meat filling, simmered in a rich, spiced tomato sauce. It’s a comforting reminder of a vibrant culture that lives on through its flavors. Whether you're familiar with Libyan cuisine or exploring it for the first time, Mafrum invites you to experience the delicious blend of history, tradition, and heart that defines Jewish food.
Ingredients
Servings 8
POTATOES
- 5 potatoes
- 1 cup flour
- 2 eggs
MEAT FILLING
- 1 pound ground beef
- ½ cup parsley chopped
- 2 eggs
- ½ large onion chopped
- ⅓ cup breadcrumbs
- ¼ teaspoon cinnamon
- ¼ teaspoon cumin
- 2 teaspoons paprika
- Salt and pepper
- 2 tablespoons oil for frying
SAUCE
- 1 tablespoon cooking oil
- 2 cloves garlic chopped
- 2 tablespoon paprika
- ⅓ cup tomato paste
- 2 cups water
- 3 tomatoes chopped
- 1 small onion chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
Nutritional Facts
Nutrition Facts
Meat and Potato Mafrum
Amount per Serving
Calories
430
% Daily Value*
Fat
20
g
31
%
Saturated Fat
6
g
38
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
9
g
Cholesterol
122
mg
41
%
Sodium
642
mg
28
%
Potassium
1045
mg
30
%
Carbohydrates
45
g
15
%
Fiber
6
g
25
%
Sugar
5
g
6
%
Protein
19
g
38
%
Vitamin A
1909
IU
38
%
Vitamin C
39
mg
47
%
Calcium
76
mg
8
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Peel potatoes.
- Cut into 1/2 inch (1.25 cm) thick wedges.
- Cut into each wedge to make a V shaped potato (see video for detailed instructions).
- Place cut potatoes in water to keep fresh.
- In a mixing bowl add all the meat filling ingredients and mix well.
- Take a golf-ball sized ball of meat and stuff into the potatoes.
- Roll the stuffed potatoes in flour, then in egg.
- Add oil to pan and fry potatoes on all sides.
- For the sauce, add oil to pot (that has a lid) on medium heat.
- Add garlic and paprika then stir quickly to not burn the paprika.
- Add tomato paste and water. Stir.
- Add tomatoes, onions, salt and pepper.
- Stir, add potatoes, cover and cook on low heat for 45 mins.
- Serve on a bed of couscous and garnish with cilantro or parsley.
Where is the video?