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Meat, Maghreb and Middle East

Mafroum, stuffed potatoes with meat

Mafroum is a Libyan dish of potato slices stuffed with spiced ground meat, breaded and simmered in tomato sauce. This recipe serves 4 and takes 1 hour 10 minutes, with medium difficulty and a budget of €2.40 per serving. The key to success is slicing the potatoes thick enough to hold the filling, but thin enough to cook through.

Tonight, mafroum, potato slices stuffed with spiced ground meat, breaded and simmered in tomato sauce, a Libyan classic.

Mafroum, stuffed potatoes with meat
Total time
1 h 10
Difficulty
Medium
Cost per person
€2.40
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Mafroum plays on a simple contrast, a crisp breaded shell outside, soft potato and meat inside, pulled together by a tomato sauce. Cumin and paprika give the filling a warm, mild flavor that works well with kids too.

It's a Sunday or slow weeknight dish, the kind of recipe that takes a bit of kitchen time but brings everyone to the table. Mon Chou suggests it in fall and winter, when potatoes and simmered dishes feel just right.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 900 g
  • Onion 2
  • Flat leaf parsley 1 sprigs

Butcher

  • Ground beef 400 g

Dairy

  • Eggs 2

Pantry

  • Breadcrumbsoften in the pantry 100 g
  • Tomato pasteoften in the pantry 2 tbsp
  • Crushed tomatoesoften in the pantry 300 g
  • Ground cuminoften in the pantry 1 tsp
  • Paprikaoften in the pantry 1 tsp
  • Oiloften in the pantry 15 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Eggs

The step by step recipe

  1. Peel the potatoes and cut them into thick slices, parboil them in salted water without letting them fall apart. 8 min

    Drain them gently and let them dry.

  2. Cook the meat with the chopped onion, parsley, cumin, paprika, salt and pepper. 10 min

    Let the filling cool, it's easier to handle.

  3. Place a spoonful of filling on a slice, cover with a second slice and press the edges together.

    Dampen the edges with a little egg, the two slices will stick together.

  4. Dip each sandwich in beaten egg then in breadcrumbs and fry until golden in hot oil. 10 min

    Fry over medium heat, not too hot, so the potato finishes cooking through.

  5. Bring the tomato paste, crushed tomatoes and a little water to a boil, add the mafroum and let simmer over low heat. 15 min

    Don't stir them, just tilt the pot gently to coat them in sauce.

Our tips to get it right

  • Pick firm, evenly sized potatoes, they slice more easily and cook at the same rate.
  • Press the edges of the stuffed sandwiches firmly before breading, otherwise the meat can escape during cooking.
  • If the sauce reduces too fast while simmering, add a little hot water instead of stirring the mafroum.

The variations

  • Swap the ground beef for ground lamb for a stronger flavor, common in some versions of mafroum.
  • For a vegetarian version, replace the meat with mashed chickpeas and softened onion, keeping the same spices.
  • To save time, bread and fry the mafroum ahead, then just simmer them in the tomato sauce right before dinner.

What to serve it with

  • Plain couscous
  • Tomato and cucumber salad
  • Bread for dipping

Storage

Mafroum keep for 2 to 3 days in the fridge in a sealed container, in their tomato sauce. They freeze well once cooked, laid flat in an airtight container. Reheat gently in a pan or saucepan with a bit of sauce, so they don't dry out.

Questions about this dish

Can you make mafroum ahead of time?

Yes, you can bread and fry the mafroum the day before and keep them in the fridge. All that's left is to simmer them in the tomato sauce right before serving.

Why does the filling need to cool before assembling?

A cold filling is firmer and holds together better. It also keeps the egg from cooking on contact with hot meat.

Can you replace the breadcrumbs?

You can use crushed stale bread or cornmeal instead. The result will be slightly less fine but just as crispy.

Are mafroum good for kids?

Yes, the spices stay mild and the potato and meat texture is usually a hit. You can cut back on the paprika a bit if you want an even milder flavor.

How long does it take to make mafroum, stuffed potatoes with meat?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in mafroum, stuffed potatoes with meat?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does mafroum, stuffed potatoes with meat cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs. Always check the labels of the products you buy.

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