Chef Asaf Razon's Mafrum — The Inherited Plate

Name: Chef Asaf Razon's Mafrum — The Inherited Plate
Cuisine: Middle Eastern, Moroccan, African
Ingredients: For the Beef Mixture; 1 lb. ground beef, 80% lean (use beef with at least 15% fat); 2 Tbsp. baharat spice blend or ras al hanout; 2 medium-large yellow onions, grated on large holes of box grater; Large handful roughly chopped parsley, leaves and soft stems; Heaping 1/3 cup dry bread crumbs; Kosher salt and black pepper, to taste (should be heavily seasoned); 1 egg; For the potatoes; 4-5 large, long Idaho or Yukon gold potatoes; 4 eggs; 1 tbsp. tomato paste; Kosher salt and pepper, to taste; Ap flour for dredging (rice flour can be substituted to make this dish gluten free); Vegetable or Canola Oil for frying; Parsley for serving; Lemon wedges for serving; Couscous for serving; 1 head garlic, 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.; 1 large yellow onion, chopped into large dice; 2 large vine ripened tomatoes, cut into very large chunks; 1/3 cup olive oil; Kosher salt and black pepper, to taste; 4 tbsp. harissa (homemade or prepared); ½ tube tomato paste; 1 dry chilli; 1 heaping tbsp. ground cumin

Instructions

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