Perfect Sephardi Meal

Peel and slice the potatoes into thick rounds.

In a skillet, heat vegetable oil over medium heat.

Sauté chopped onions and minced garlic until translucent, about 3-4 minutes.

Add ground beef to the skillet and cook until browned, breaking it apart, about 5-7 minutes.

Stir in cumin, coriander, paprika, salt, and black pepper, cooking for another 2 minutes.

Mix in tomato paste and a splash of water, simmer for 5 minutes.

Remove the skillet from heat and let the filling cool.

Take a potato slice, place a spoonful of the beef mixture in the center, and cover with another potato slice.

Repeat until all filling is used.

In a large pot, bring water to a boil and gently add the stuffed potatoes.

Cook for about 20-25 minutes until potatoes are tender.

Carefully remove the potatoes and drain.

Serve the mafrum topped with chickpeas, chopped parsley, and a drizzle of lemon juice.

Enjoy warm as a hearty meal.

Equipment Needed

Dietary

Allergens