Mafrum (Libyan Stuffed Vegetables)

From the Libyan cuisine, a mixture of ground beef and spices is sandwiched
inside a potato and cooked in tomato sauce.

Servings: 10

Author:

Prep Time
1 hour

Cook Time
2 hours

Main Dish

libyan

Instructions

1 Mix the ingredients of the filling.
2 Peel the potatoes. Slice the potatoes lengthwise to about 1/2 slices. Each slice
you then slice again lengthwise, but leave the two slices intact, so you can get
a V shape if you gently open them. (The filling will go inside the V). Keep the
potato leftovers.
3 Divide the filling to the number potato slices you have and shape the meat into
large meatballs. Fill each potato slice with the filling to get a triangular
shape.
4 Put the flour in a medium size bowl and the eggs in another. Mix the eggs with
the salt. Deep each mafrum with flour and then with the eggs and put on a tray.
5 Heat 1/4 oil in a nonstick frying pan over medium-high heat and fry the mafrum
on both sides. Fry in 2-3 batches. Transfer the mafrum back to the tray.
6 In a large pan with a lid that can hold all the mafrum heat the olive oil over
medium heat. Add the carrots, garlic and potato leftovers and fry for a couple
of minutes. Add tomato paste and paprika and fry for a minute more. Now add 2
cups of boiling water and mix to get a smooth sauce. Add salt, and then arrange
the mafrum in the sauce.
7 Bring to boil, lower the heat to minimum, cover and cook for 30 minutes. Remove
the lid and cook for 15 minutes longer. Serve the mafrum with its sauce over
couscous.