"Why don’t you make mafrum?” asked my better half with this voice that she keeps for the things she really, really wants. “Mafrum? Now? In the middle of the summer?” I tried to evade her question. “First of all, you promised a long time ago that you’ll make it for me, and never did".At the beginning of our relationship, when I tried to impress her with my cooking abilities, she immediately announced that mafrum was one of her favorite foods. I swiftly ignored it because I saw how my mom would prepare it, and I knew it was the kind of dish you can’t really prepare on a daily base. When she moved to the stage of adamant requests, I would make every possible excuse why to not prepare it. This time, the tone of her request made it clear to me that this time I had no chance of elusion. I started by peeling the potatoes knowing that it wasn't going to be easy, yet mafrum you have to make with love. The smile on her face (a few hours later) was worth every minute I spent in the kitchen.
Ingredients
5 Potatoes peeled
Kosher salt
Filling
1 lb ground beef
1 onion
3 garlic cloves
1 cup parsley
1 egg
3 TBS breadcrumbs
1 tsp sweet paprika
1 tsp paprika
1 tsp baharat
¼ tsp ground ginger
¼ tsp ground cloves
¼ tsp cinnamon
1 tsp salt
1 tsp black pepper
3 eggs
2 TBS tomato sauce
½ tsp salt
1 cup flour
Sauce
2 TBS canola oil
1 onion
3 garlic cloves
2 celery stalks
1 tsp sweet paprika
1 tsp paprika
1 tsp baharat
¼ tsp ground ginger
¼ tsp ground cloves
¼ tsp cinnamon
1 tsp salt
1 tsp black pepper
3 TBS tomato paste
Water
Mix all filling ingredients in a large deep bowl and chill for one hour.
Slice the peeled potatoes to slices 1 inch wide. Slice again each slice, but leave the two slices intact, so you can get a V shape if you gently open them. Place them in a bowl, sprinkle kosher salt and leave for 30 min. Wash and pat dry.
Place flour in a medium size bowl. Beat eggs in a similar bowl, add tomato sauce and and salt and mix to combine.
In a skillet pan heat oil to medium deep fry. Fill each potato slice with a generous amount of filling. Roll in flour until well covered, then in eggs mixture and fry to golden, flip half way through. Remove from pan and place on paper towel to absorb the excess oil.
Heat canola oil in a large pan that can hold all the filled potatoes in one layer. Add onion and fry to golden. Add garlic and fry one more minute. Add spices and tomato paste and mix well. Add water and stir. Place potatoes in one layer, water should reach half the height of the potatoes. Bring to boil, lower heat and cook for 45 minutes until potatoes are tender. From time to time pour sauce on potatoes to wet them.
