Mafrum

Ingredients

• •4 large potatoes or 2 large eggplants
• •1 lb ground beef or lamb
• •1 small onion, finely grated
• •2 cloves garlic, minced
• •1/4 cup chopped parsley
• •1 tsp ground cumin
• •1 tsp paprika
• •1/2 tsp ground cinnamon
• •1 tsp kosher salt
• •1/2 tsp black pepper
• •2 eggs, divided
• •1/2 cup flour
• •1/4 cup olive oil, plus more for frying
• •1 can (28 oz) crushed tomatoes
• •2 tbsp tomato paste
• •2 cups water
• •1 tsp sugar

Instructions

1. 1

   Peel the potatoes and cut each into thick slices, then slit each slice nearly through to form a pocket; if using eggplant, cut into thick rounds and slit similarly.

2. 2

   In a bowl, combine the ground meat, onion, garlic, parsley, cumin, paprika, cinnamon, salt, pepper, and 1 egg.

3. 3

   Stuff each vegetable pocket generously with the meat mixture and press gently to secure.

4. 4

   Lightly dust the stuffed vegetables with flour, then dip them in the remaining beaten egg.

5. 5

   Heat oil in a skillet and fry the stuffed vegetables briefly on both sides until lightly golden; do not cook through.

6. 6

   In a wide pot, mix crushed tomatoes, tomato paste, water, sugar, and a little salt, then bring to a simmer.

7. 7

   Arrange the fried stuffed vegetables in the sauce in a single layer or snug overlapping pattern.

8. 8

   Cover and simmer on low heat for 60 to 75 minutes until the vegetables are very tender and the sauce is thickened.

9. 9

   Let rest 10 minutes before serving so the stuffing sets and the flavors deepen.