How To Make MAFRUM (Libyan Meat Stuffed Potatoes)

Peel the potatoes and keep them in cold water to prevent browning.

Slice the potatoes into sandwiches, cutting three quarters of the way through.

Finely chop one onion and add it to the ground meat.

Add 2 eggs to the meat mixture to help bind it together.

Finely chop parsley and add it to the meat mixture.

Season the meat mixture with salt, pepper, cinnamon, paprika, and cumin.

Add bread crumbs to the meat mixture and mix well until incorporated.

Form golf ball-sized meatballs and stuff them into the potato slices.

Coat each stuffed potato in plain flour, then dip in beaten eggs.

Heat oil in a pan and fry the stuffed potatoes until golden brown on both sides.

Prepare the sauce by sautéing onion and garlic, then season with salt, pepper, cumin, and paprika.

Add tomato puree and one can of crushed tomatoes to the sauce.

Pour in 2 cups of water and let it simmer for a few minutes.

Add the fried stuffed potatoes to the sauce and let them simmer on medium to low flame for about 45 minutes with the lid on.

Equipment Needed

Allergens