Israeli Food
Mafrum is the dish you want to eat on cold winter nights.
ByShimi Aaron|
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Mafrum is a Jewish Libyan dish of potato stuffed with spiced ground beef, then simmered in a tomato sauce. It is traditionally eaten on Shabbat and Jewish holidays.
The Libyan kitchen is a mix of Arabic and Mediterranean food, with a strong Italian influence. But since the early 1950s, when the vast majority of Libyan Jews immigrated to Israel, mafrum has evolved. It quickly became very popular in Israel, where it has been interpreted by Jews from different countries, such as Tunisia, Morocco and even Egypt.
I grew up on this dish. My late grandmother used to make it for holidays and it’s one of my family’s favorite dishes for Shabbat. My mom serves it over couscous with a side of tahini sauce and a finely chopped vegetable salad.
My interpretation of mafrum is a little bit different, mostly because in the original recipe you only use tomato paste for the sauce. I love fresh tomatoes, which is why I use them as a base for my sauce. They make the sauce a bit richer, and put a new spin on it. Sometimes, to make the dish a little lighter, I replace the traditional potato with eggplant, which is my favorite vegetable. But it is the potato version that I want to cook and eat on cold winter nights. I serve it the same way my mom does: the tahini sauce is perfect, the salad brings freshness, and if you squeeze fresh lemon on top of it all, you’re basically in heaven.
Mafrum
This Libyan Jewish meat and potatoes dish is a hearty and complete meal.
- Total Time: 2 hours 30 minutes
- Yield: Serves 4-6 1x
Ingredients
Scale
- 4 white medium-size potatoes
- water
- salt
- ⅓ 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
- Peel your potatoes.Slice each potato, lengthwise, into four slices. Then take each slice and make a cut, lengthwise, almost all the way through so you create a pocket. Fill a bowl with room-temperature water, add a pinch of salt, and place the potato slices inside for about 45 minutes, while you continue with the recipe.
- By hand, mixall the stuffing ingredients in a bowl. Divide them equally into 16 meatballs and place on a tray.
- Drain the potatoesand dry them completely. Sprinkle some flour inside each potato pocket. Take a meatball, smash it with the palm of your hand, and stuff the potato pockets with it. Make sure the meat doesn’t stick out too much.
- In a separatebowl, mix the 3 eggs, the remaining egg white, salt and tomato paste with a whisk.
- Place all theflour for the coating on a large plate.
- Using a large,deep frying pan, heat 2 inches of oil on medium heat until it reaches 375°F.
- Dip each potatopocket in flour, making sure each piece is fully coated, but tap off any excess flour. Then dip in the egg mixture and fry, in batches, until golden on all sides. Repeat with all the pockets and lay them on a plate or tray.
- Heat the ovento 325°F.
- Make the saucein an oven-proof, large, deep skillet. Add the oil and fry the onions slowly until softened. Add the tomato paste and mix. Add the salt and the rest of the spices and mix again. Then add the fresh grated tomato, sugar and water.
- When the saucecomes to a simmer, slowly place all the potato pockets into the skillet, laying them side by side. Cover, turn the heat to low, and cook for 10 minutes.
- Place the skilletin the oven for 1-1½hours, or until the sauce has cooked down by half and potatoes are soft. Serve with chopped herbs, a fresh salad and tahini dressing.
- Author: Shimi Aaron
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Oven
- Cuisine: Libyan
8 comments
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Maggie Flint-WaldronOctober 28, 2023 Ok, let us start this off by letting you know I am not Jewish butI have many Jewish friends of all nationalities and I LOVE Jewish food, but I confess I am a gentile. But I want to make this dish! and the instructions assume (apparently) some knowledge I do not have, being goyim and alll. Help??? Video maybe??? I want to learn!!!
Reply
Karyn T.February 1, 2024 Found a video you might find helpful about making Mafrum:
Lawrence HayesNovember 6, 2023 I have to try this recipe 😋
★★★★★
Reply
Maggie Flint-WaldronNovember 14, 2023 I am not Jewish, but I have many Jewish friends and love the food! this sounds so delicious, and I will make it for my family! Shalom!
★★★★
Reply
FrancineNovember 18, 2023 I find this so interesting. I was never aware of Jewish Libyan cuisine. Jewish Diaspora is so amazing especially coming from a Jewish Southerner.
Reply
BarbaraFebruary 1, 2024 The. Mafrum I know uses the whole potato with the middle ‘cored out’ and filled. Also all the cooking is done on the stovetop. It is an Egyptian recipe from a friend’s sister- in-law. Your recipe is very interesting and sounds delicious too.
Reply
Rob TFebruary 1, 2024 I need to see a video for this one. Sounds good but some visuals would help.
Reply
MaryFebruary 2, 2024 What is there in the recipe that requires special Jewish knowledge? It’s a recipe. It’s thickly sliced potatoes with a slit in the middle into which you put the meat. Then you fry them, then you sauce them. I’m not Jewish either!
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