Mafroum Stuffed Potatoes

Ingredients

What you’ll need

• 6 large russet potatoes
• 1 lb/450 g ground beef or lamb
• 1 small onion, grated and squeezed dry
• 1/3 cup chopped parsley
• 2 garlic cloves, minced
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1/2 tsp black pepper
• 1 1/2 tsp salt, divided
• 2 eggs
• 1 cup/125 g flour
• Oil for shallow-frying
• 2 tbsp olive oil
• 1 onion, sliced
• 2 tbsp tomato paste
• 1 can crushed tomatoes, 14 oz/400 g
• 2 cups/475 ml water
• 1/2 tsp turmeric

Method

How it comes together

1. 1

   Slice potatoes lengthwise into 1/3-inch/8-mm slabs. Cut a pocket into each slab or pair two smaller slices. Soak in salted water 20 minutes, then dry.

2. 2

   Mix meat, grated onion, parsley, garlic, paprika, cinnamon, pepper, and 1/2 tsp salt. Fill potato pockets without overstuffing.

3. 3

   Dip in beaten egg, then flour. Shallow-fry at 350°F/175°C until golden on both sides; the meat need not yet be cooked through.

4. 4

   In a wide pot, soften sliced onion in olive oil. Add paste, tomatoes, water, turmeric, and remaining salt. Arrange mafroum snugly in one layer, cover, and simmer 45-60 minutes, until potatoes are tender and meat reaches 160°F/71°C.