Name: Mafrum
Yield: Serves 10–12
Cuisine: Libyan
Ingredients: pinch of salt and freshly ground black pepper to taste; 1 tsp paprika; 2 cups water; 5 cloves of garlic, sliced thinly; 130 g tomato paste; 7 large potatoes; 300 g breadcrumbs or matzo meal; 4–6 eggs, whisked; vegetable oil for frying; 500 g beef mince; 2 eggs, beaten; 2 tbsp breadcrumbs or matzo meal; 1 onion, chopped; 5 cloves garlic, crushed; 30 g coriander, chopped; 30 g Italian flat-leaf parsley, chopped; 1 ml freshly ground black pepper; 1 tsp salt; 1 tbsp paprika; 1 ml cayenne pepper; pinch of cinnamon; pinch of nutmeg; 1 onion, sliced

Preparation info

Serves
10–12

Difficulty
Medium

Appears in

Sababa

By Tal Smith

Published 2014

About

Mafrum is deeply Libyan in origin. We serve it with couscous and tirshi and because it is so time-consuming to make, mafrum is a treat generally reserved for the Sabbath and Jewish festivals. It is extremely satisfying and very welcome over Passover when bread and couscous are not allowed and everyone complains they eat so much but remain permanently hungry! When making it for Passover we substitute matzo meal for the flour and, even though Sephardim may h