Mafrum is a famous dish from Tripolitanian cuisine- a delicious and filling recipe for a new way to enjoy potatoes.
Ingredients for Potato Mafrum
- 2 potatoes large, peeled
For the filling:
- 1.1 pounds (500 grams) beef finely chopped (ground meat can also be used)
- 1.8 ounces (50 grams) lamb fat, finely chopped
- 1 onion finely chopped
- 1/2 bunch parsley chopped
- ¼ bunch cilantro chopped (optional)
- 1 teaspoon caraway ground
- ¼ teaspoon cumin
- 1 teaspoon Salt
- around 1/2 cup breadcrumbs
- 2 eggs
For the crust:
- around 1/2 cup flour
- 1 egg beaten
For frying:
- canola oil
For the sauce:
- 1 onion sliced into rings
- 2 tablespoons tomato paste
- 2 cups water
- ½ lemon to serve
Instructions
-
1. Cut the round ends off the potatoes and cut in half lengthwise, but not all the way to the end, thus creating a sort of "pocket". Two "sandwiches" are finally obtained from each potato.
-
2. Using a sharp knife, dice the meat into small cubes (this can also be done using a food processor, but a knife produces a better result). Dice the fat as well and transfer both of them to a bowl. Add the remaining filling ingredients and mix well.
-
3. Fill the potato pockets with the meat mixture, with a small amount sticking out from the edges.
-
4. Spread the flour on a large plate. Dip the filled potatoes into the beaten egg, coat them with the flour and shake off any excess flour. Fry the potatoes until brown on both sides. Transfer to a dish covered with a paper towel.
Prepare the Sauce and Cook:
-
5. Pour a little oil into a wide saucepan (optional: canola oil + leftover oil from frying the potatoes). Sauté the onion, tomato paste and whatever is left from the potatoes after cutting them into pockets for around 5 minutes.
-
6. Add the water to the pan and bring the sauce to a boil. Add the mafrum, lower the heat and simmer covered for about 40 minutes. Occasionally check the water level – the sauce should have a thick consistency.
-
7. Squeeze the lemon over the entire mafrum and serve as an appetizer with challah or rye bread, or as a side dish with couscous and root vegetables.
It is advisable to chop the meat and the fat when they are semi-frozen, which makes cutting them much easier. It is also worth adding some of the oil used to fry the mafrum to the sauce itself, which enhances its flavor.
This recipe is courtesy of “Hashulchan” website.