A hundred years ago, there were thousands of Jews living in Libya. And they knew how to cook!
Now there are none, but mafrum is still common at Israeli restaurants.
- Cook Time
- Prep Time
- 5 potatoes
- 1 cup flour
- 2 eggs
- 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
- 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
- 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.