The Most Delicious Mafrum Recipe

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Dive into the vibrant world of North African cuisine with Mafrum, a symphony of savory flavors and textures. Imagine plump potato halves cradling a fragrant blend of spiced ground meat, bursting with aromatic herbs and warming spices. Each juicy bite promises a dance on your palate, the richness of the meat playing counterpoint to the earthy whisper of eggplant and the bright freshness of parsley and cilantro. And don’t forget the velvety tomato sauce, a warm embrace that bathes the Mafrum in its rich, slightly smoky notes. Trust me, one taste of this culinary masterpiece will transport you to bustling Moroccan markets, leaving you mesmerized by the magic of Mafrum. Ready to embark on this flavorful adventure? Let’s get cooking!

The Most Delicious Mafrum Recipe

Recipe by TheGlutenFreeTravelBlissCourse: Lunch, DinnerCuisine: MediterraneanDifficulty: Intermediate
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Mafrum is a traditional dish from North Africa, specifically from the Tunisian and Libyan cuisine. It is usually made with potatoes stuffed with seasoned ground meat and then cooked in a rich tomato sauce.

Ingredients

  • Meat filling:
    5-6 potatoes of similar size

  • 1/2 cup gluten-free flour

  • 2 eggs

  • Salt

  • Black pepper

  • 500 grams 1 lbs ground beef

  • 1 onion chopped or grated

  • 2 garlic cloves

  • 2 tbsp chopped parsley optional

  • 1 tbsp ras el hanout spice

  • Sauce:
    2 tbsp oil

  • 1 chopped onion

  • 2 chopped celery stalks

  • 2 tbsp tomato paste

  • 3 cups beef broth or water

  • 1 tbsp ras el hanout spice

  • 1/2 tsp ground caraway seeds

  • 1-2 tsp red pepper flakes optional

Directions

  • In a mixing bowl add all the meat filling ingredients and mix well.
  • Peel potatoes and cut them into thick wedges. Cut potatoes in half and then cut into each half to make a V shaped potato. It should look like a create a cut in the middle like if you’d open a sandwich.
  • Fill each potato slice with a golf-ball sized ball of meat and stuff into the potatoes.
  • Dip each potato piece in in flour then in egg.
  • Add oil to pan and fry potatoes on each side until they turn golden. Remove potatoes and start workin on your sauce.
  • For the sauce, add oil to your pot and fry the chopped onions and chopped celery stalks for about 3 minutes.
  • Add beef broth, spices and tomato paste. The sauce should be very tasty at this point – add more of the above spices if needed.
  • Add potatoes into the sauce and cook on medium heat for about 1h.
  • Serve with white rice.

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