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Libyan Jewish meat and potatos
Photo credit Shimi Aaron

Mafrum

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4.5 from 2 reviews

This Libyan Jewish meat and potatoes dish is a hearty and complete meal.

  • Total Time: 2 hours 30 minutes
  • Yield: Serves 4-6

Ingredients

  • 4 white medium-size potatoes
  • water
  • salt
  • 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

Instructions

  • Author: Shimi Aaron
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Category: Dinner
  • Method: Oven
  • Cuisine: Libyan