Libyan Mafrum
Libya
Rédacteur en chef
Abuja, Nigeria ·
Cookies sur African Food Network
Nous utilisons des cookies essentiels au fonctionnement du site. Nous aimerions aussi déposer des cookies de mesure d’audience et des cookies publicitaires, uniquement avec votre accord. Vous pouvez choisir séparément pour chacun. Lire notre politique relative aux cookies
Abuja, Nigeria ·
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.
Mafrum comes from the Jewish community of Libya and consists of spiced minced beef enclosed in potato, aubergine or cauliflower, fried and then cooked in a tomato sauce. Matzo meal appears in traditional versions, reflecting its place in the Jewish kitchen.
the beef, breadcrumbs or matzo meal, grated onion, cinnamon, nutmeg, salt and pepper.
Peel the potatoes and slice them lengthways into rounds about 1cm thick. Slice each round again lengthways but leave the two halves joined, so they open into a V shape. Keep the potato offcuts.
Divide the filling between the potato slices and shape it into large meatballs. Fill each potato slice to get a triangular shape.
Put the flour in one bowl and the beaten eggs mixed with salt in another. Dip each mafrum in flour, then in egg, and set on a tray.
Heat oil in a non-stick frying pan over medium-high heat and fry the mafrum on both sides, in 2 or 3 batches. Return them to the tray.
In a large lidded pan that will hold all the mafrum, heat the olive oil over medium heat. Add the carrots, garlic and potato offcuts and fry for a couple of minutes.
Add the tomato paste and paprika and fry a minute more.
Add 2 cups of boiling water and mix into a smooth sauce. Season with salt, then arrange the mafrum in the sauce.
Bring to the boil, lower the heat to minimum, cover and cook for 30 minutes.
Remove the lid and cook a further 15 minutes.
Serve the mafrum with its sauce over couscous.
Soyez le premier à noter cette recette
Vous l’avez cuisinée ? Votre note aide la personne suivante à se décider.
Aucun avis sur cette recette pour le moment. Si vous l’avez cuisinée, le vôtre serait le premier.
