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“Mafrum” – potatoes stuffed with minced meat

“Mafrum” – potatoes stuffed with minced meat

By June 10, 2015

This is my version of “mafrum” - which is basically potato stuffed with minced meat. Instead of placing meat between two slices of potato - I just emptied out the potatoes and filled them with the stuffing of spiced minced meat and close them up again – so in fact we have a whole potato stuffed with meat – 1 serving per person (Serve two potatoes each). Oh and no eggplant, but the result is great and rest assured everyone will be licking their plates.

  • Prep Time : 30 minutes
  • Cook Time : 60 minutes



We begin with the filling:

  • Finely chop the whole onion and then divide in half.
  • Place in a large bowl: ground beef, chopped coriander, sweet paprika, garlic powder, half a chopped onion, cumin, chili, bread crumbs, egg, olive oil, salt and pepper.
  • When everything has become unified, put in the fridge.
  • Take the potatoes (peel if desired) and cut them in half.
  • With the help of a parisian spoon - empty the contents of the potato but keep at least semi-three-quarters centimeters of the shell (With the the emptied contents of the potato, you can save on the side and at a later date, make mashed potatoes!).
  • Try to keep the potato halves together – so they don’t “mix n’ match”.
  • Remove the meat from the refrigerator and begin to fill up the open potatoes.
  • Fill each potato with meat all the way - but make sure it doesn’t go over - and close the two halves – we now have a potato from the outside – with a great stuffing inside.
  • We now continue this process until all the potatoes look the same way that they did at the beginning, but with a great stuffing!
  • Take two not very deep bowls. In one bowl, beat 2 eggs with a pinch of water. In the second bowl, put a generous amount of flour.
  • Dip each potato into the egg and then coat with flour.
  • Place the stuffed potatoes on the side.
  • In a very large saucepan, heat oil.
  • When the oil is hot, put in the potatoes - and fry them on all sides (this would be more comfortable to do with tongs) until it begins to brown. This action is intended to ensure the potatoes do not fall apart in cooking.
  • When the potatoes are lightly browned on all sides very – take them out.

Preparing the sauce:

  • With the same oil in the pot (you can add a little more if we need to)
  • Add the second half of the chopped onion and sauté until it begins to brown.
  • Add the crushed garlic and fry for another minute.
  • Add the tomato paste - and fry for 2 minutes.
  • Add water to the height of half the pot (something like 3 cm)
  • Add salt and pepper and bring to a boil.
  • When the sauce is boiling put in the potatoes - crowded is good!

Now for the “Mafrum”:

  • Add water (do not pour over the potatoes but next to them) to almost cover – almost!
  • Cover with a lid - and cook for an hour.
  • If there is a potato not covered properly in the water – Turn it over after half an hour.
  • After an hour, check to see if the potato is soft enough - take a sharp knife and stick without effort in the potatoes - if the knife comes in smoothly - the potato is ready.

Thats it, well done! Enjoy!

You may serve it as is, or with white rice or couscous - with plenty of sauce!



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One comment

  1. Wheelie Good Meals

    Simply put there are no words to describe how wonderful this recipe is lol. It combines two of my favourite ingredients, Mince Meat and Potatoes win win!

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