
By Lotem Peled-cohen
Chef Asaf Razon's Mafrum — The Inherited Plate
Mafrum , a libyan speciality made by stuffing meat into a variety of vegetables, is a specialty from Tripoli. Here Israeli chef Asaf Razon prepares a classic mafrum with potatoes and beef and simmers it in an aromatic tomato sauce.
Updated at: Thu, 17 Aug 2023 13:00:34 GMT
Nutrition balance score
Unbalanced
Glycemic Index
55
Low
Glycemic Load
20
High
Nutrition per serving
Calories406.7 kcal (20%)
Total Fat25.3 g (36%)
Carbs28.3 g (11%)
Sugars5.1 g (6%)
Protein17.5 g (35%)
Sodium572.3 mg (29%)
Fiber5.2 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings

1 lbground beef
80% lean, use beef with at least 15% fat

2 Tbspbaharat spice blend
or ras al hanout

2yellow onions
medium-large, grated on large holes of box grater

parsley
large, roughly chopped, leaves and soft stems

⅓ cupdry bread crumbs
heaping

kosher salt

black pepper
to taste, should be heavily seasoned

1egg

4idaho potatoes
large, long, or yukon gold

4eggs

1 Tbsptomato paste

kosher salt

pepper
to taste

ap flour
for dredging, rice flour can be substituted to make this dish gluten free

vegetable oil
or canola, for frying

parsley
for serving

lemon wedges
for serving

couscous
for serving

1 headgarlic
cut in half and chopped, most of the peel removed, but some peel left on for flavor, with very fresh garlic bulbs, asaf doesn’t peel them at all

1yellow onion
large, chopped into large dice

2vine ripened tomatoes
large, cut into very large chunks

⅓ cupolive oil

kosher salt
to taste

black pepper
to taste

4 Tbspharissa
homemade or prepared

0.5tube tomato paste

1dry chilli

1 heaping tbspground cumin
Instructions
View on theinheritedplate.com
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Notes
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Kid-friendly
Never again
Spicy