Mafrum An appetizer or a side dish to the couscous. It is served on every special occasion, including holidays and Friday night Shabbat dinners. Stuffing (Prepared by Malka Romano) 1 pound ground beef 1 onion, grated 1 tablespoon parsley 4 garlic cloves, chopped fine 1/4 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon ground cinnamon Potatoes (artichocke hearts are also used, the big, canned ones are easy to use) 5 medium potatoes, peeled 2 teaspoons salt flour for dredging 2 eggs, beaten oil for deep-frying Base 2 large tomatoes, sliced 1 medium onion, sliced thin potato slices 2 cups water in which is dissolved 1 tablespoon tomato paste Mix stuffing ingredients together and set aside. Slice each potato lengthwise, cutting slices like sandwiches, each two slices are not sliced all the way through. Each potato yields about two or three "sandwiches". Use the potatoes that do not cut nicely into slices for the Base. Sprinkle all of the slices inside and out with the salt. Let stand for 5 minutes. Rinse off with water and dry on a towel. Stuff the inside of each potato "sandwich" with about 1/4 cup of the stuffing. Cup it in the palm of the hand to tighten it gently. Roll each mafrum in the flour and then in the beaten eggs. Heat the oil in frying pan, and fry the stuffed potatoes (and stuffed artichockes) over moderate heat for 5 minutes, until both sides are lightly brown. Base Put the tomato slices on the bottom of a lightly oiled pan. Cover with the onion slices, and the potatoes that did not make it into slices. Place the fried stuffed potatoes on top. Add the water and tomato paste. Bring to a boil, then simmer, covered, over low heat for 20 minutes. Serve warm.       [ Libya] [The Jews] [ Museum] [ Newsletter] [ Testimonies] [Home] [ Information] [Help] Copyright © VR Films LLC. All rights reserved. For additional information, please contact me. Best viewed with a JavaScript compatible browser (Netscape 3 and over or Internet Explorer 4 and over).