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Mafroum - Moroccan Stuffed Potatoes Recipe

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5 votes | 10899 views

Potatoes stuffed delicately with meat and herbs and simmered in a rich tomato sauce.

Prep time:
Cook time:
Servings: 6
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Ingredients

Cost per serving $1.74 view details
  • You’ll need 7 bowls or containers, medium sized
  • Potatoes:
  • 6 medium potatoes of uniform size, peeled
  • salt and pepper
  • flour
  • 2 beaten eggs
  • Oil for frying
  • Stuffing:
  • 1 pound - 450 grams ground beef
  • 1 cup chopped fresh parsley
  • 1/2 teaspoon salt and ground black peppe
  • 2/3 teaspoon Baharat spice
  • 1/3 teaspoon ground turmeric
  • 1/2 Tablespoon sweet paprika
  • 1/2 teaspoon ground cinnamon
  • Chili pepper to taste
  • 1/2 teaspoon ground ginger
  • 1 potato, grated coarsely, rinsed, and drained till dry
  • Sauce:
  • 1 large, chopped onion
  • 4 crushed cloves of garlic
  • 4 stalks celery, coarsely chopped
  • 3 Tablespoons tomato paste
  • 1/2 cup chopped tomatoes
  • 1 teaspoon salt
  • One-quarter of a cabbage, cut into coarse chunks
  • Approx. 4 cups - 1 liter stock or water – I used chicken soup.
  • 3 Tablespoons each of fresh mint, parsley, and celery leaves, chopped
  • Baharat is a North African spice blend meaning "spice" in Arabic. There are many regional variations. Turkish Baharat has mint in it, while Tunisian has less ingredients but includes exotic dried rose petals. If Baharat spice mix isn’t available, mix these powdered spices to make your own (a Libyan blend). Stir it well and keep it in a tightly-lidded jar.
  • Baharat Spice Mix
  • 1 Tablespoon cardamom
  • 1 Tablespoon black pepper
  • 1/2 Tablespoon allspice
  • 1 Tablespoon cinnamon
  • 1 Tablespoon dry ginger
  • 1/2 Tablespoon nutmeg
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander

Directions

  1. Peel the potatoes. Lay each one down lengthwise and cut it through, almost in half. Leave the bottom uncut by 1 inch – 2 cm. so that the two halves stay connected.
  2. Drop them into a bowlful of salted water. The salted water keeps the potatoes white and makes them a bit more flexible so that the "sandwich" doesn't break when you fill it with meat.
  3. Mix the meat and seasonings for stuffing.Beat it well to mix thoroughly, or mix with your hands. That's how I do it (wearing thin latex gloves).
  4. Cover the seasoned meat and put it away in the fridge for half an hour, to allow the seasonings to penetrate.
  5. In the meantime, get three bowls out. You’re going to chop the ingredients for the sauce.
  6. Chop the large onion. Put it in one bowl.
  7. In the second bowl put the chopped garlic and celery stalks.
  8. Dice the tomato and put it in the third bowl.
  9. Stuff the potatoes with the seasoned meat. Pack it in. The open side will show a thicker layer of meat than the inside. With your finger, neatly pat back any meat that spills out of the opening.
  10. In a wide pan, heat the oil for frying.
  11. Beat the eggs.
  12. Put about 1 cup of flour in yet another bowl and season it with salt and pepper.
  13. Roll the potatoes in the seasoned flour; shake them back and forth gently to cover them.
  14. Now roll them in the beaten egg.
  15. Fry the potatoes until golden, turning once. Tongs work better than a spatula for this.
  16. Remove from the frying pan and put on paper towels to drain. Pour out most of the frying oil.
  17. Sauté the onion in the remaining oil, till golden. Add the garlic and celery stalks. Fry for 4 minutes.
  18. Add the tomato paste and chopped tomato. Stir, cover, and cook for 10 minutes on low heat.
  19. Season with salt and pepper again, lightly. Add the cabbage and stock or water.
  20. Put the potatoes into the sauce, in one layer. Add the chopped mint, parsley and celery leaves. Put the lid on the pan, tilted to cover it partially. Cook over low heat for 2 hours or until the potatoes are tender.
  21. Serve the potatoes over rice or couscous, with the sauce passed round separately if you wish. Mafroum goes well with a light, cool red wine, cold beer, or lemonade.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 256g
Recipe makes 6 servings
Calories 290  
Calories from Fat 148 51%
Total Fat 16.54g 21%
Saturated Fat 6.79g 27%
Trans Fat 0.0g  
Cholesterol 114mg 38%
Sodium 750mg 31%
Potassium 815mg 23%
Total Carbs 19.29g 5%
Dietary Fiber 6.1g 20%
Sugars 4.82g 3%
Protein 18.37g 29%

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Reviews

  • John Spottiswood
    March 5, 2010
    We made these Tuesday night, and I had them last night as leftovers too. I would definitely make them again. Tasty Moroccan comfort food would be my best description. Would be an interesting dish to make for guests...but pretty heavy. I would recommend doubling the sauce and adding a healthy amount of cayenne for the chili pepper. Thanks for sharing Miriam!
    I've cooked/tasted this recipe!
    This is a variation
    • Heather Angus
      March 7, 2010
      Looks great, but i don't know what you mean by "ground bee" ?
      or Baharat spice
      and i would have to leave out onions
      This is a variation

      Comments

      • Daniel Saraga
        March 13, 2011
        This looks sooooo yummy, but I'll need to save it for a day with lots of time to cook. I wonder how it would taste with lamb?
        • Miriam Kresh
          March 7, 2010
          Hi, John and Heather,

          John, I'm glad you enjoyed the mafroum. Yes, it is a fairly solid dish, one best served with a tossed salad.

          Heather, I fixed the typo - it's ground beef, of course. There's a recipe for Baharat spice at the end of the main recipe. You just have to mix the spices up and that's Baharat.
          • Miriam Kresh
            February 6, 2010
            John, it really is delicious. Takes some work, but it's worth it. Do let me know how it turned out for you.
            • John Spottiswood
              February 4, 2010
              Don't know how I missed this Miriam. It looks awesome! I'm going to try it next week. Will let you know how it is. Thanks for sharing!
              1 reply

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