United by Food: We Have Been Eating the Same Food Under Different Names
Our first documentary is out, free to watch, and nine minutes long. The people in it make the argument better than any of our press material has.
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Dietary tags come from contributors and AFN does not verify them. They also depend on the products you buy. Recipes here are published for learning, not as medical or dietary advice. If you have an allergy or a medical condition, check every ingredient yourself and talk to a doctor or dietitian. Cooking, allergies and your own judgement
Dietary tags come from contributors and AFN does not verify them. They also depend on the products you buy. Recipes here are published for learning, not as medical or dietary advice. If you have an allergy or a medical condition, check every ingredient yourself and talk to a doctor or dietitian. Cooking, allergies and your own judgement
Dietary tags come from contributors and AFN does not verify them. They also depend on the products you buy. Recipes here are published for learning, not as medical or dietary advice. If you have an allergy or a medical condition, check every ingredient yourself and talk to a doctor or dietitian. Cooking, allergies and your own judgement

Mafrum is spiced minced beef sandwiched inside a slit potato, floured, egged, fried and then cooked through in a red tomato sauce. It comes from the Jewish community of Libya, and it is among the most distinctive dishes in North African Jewish cooking. The construction is what makes it. Each potato is sliced most of the way through so it opens like a book, and the meat is packed into that opening before the whole parcel is coated and fried. Aubergine and cauliflower are used in the same way and are equally traditional, and some versions substitute them entirely. Nothing is wasted: the potato offcuts go into the sauce. Two details mark its origins. Matzo meal appears as an alternative to breadcrumbs in both the filling and the coating, which reflects the dish's Jewish provenance and its place at Passover. Cinnamon and nutmeg in a savoury minced beef filling is a North African and Sephardi combination rather than a European one. The contributor is direct that this is weekend cooking rather than a weeknight dish: an hour of preparation and two hours of cooking. It is served with couscous.
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