Mafrum (stuffed potatoes)

The recipe for a delicious Jewish dish - potatoes stuffed with meat in a fragrant tomato sauce. Hearty, tasty and nice to serve on a festive table!

Ingredients

• Potatoes - 500 g
• Olive oil - 2 tbsp. spoons
• For filling:
• Minced beef - 250 g
• Bulb onions - 1 pc.
• Garlic - 1 clove
• Chicken egg - 1 pc.
• Cumin - 0.5 tsp
• Parsley - 10 g
• Salt to taste
• Ground black pepper - to taste
• Ground cinnamon - 1 pinch (optional)
• For batter:
• Flour - 3 tbsp. spoons
• Chicken egg - 1 pc.
• Water - 1 tbsp. a spoon
• Salt - a pinch
• For the sauce:
• Tomatoes in their own juice - 400 g
• Bulb onions - 1 pc.
• Garlic - 1 clove
• Olive oil - 1 tbsp. a spoon
• Ground chili pepper - 0.5 tsp
• Ground sweet paprika - 0.5 tsp
• Ground black pepper - 0.5 tsp
• Cumin - 1 pinch

Directions

1. Let's prepare the filling. To do this, finely chop the onions, add the garlic passed through a press. Finely chop the parsley with a knife. Put all the ingredients for the minced meat, drive a chicken egg into the minced meat.
2. Let's add all the spices. Mix the minced meat well.
3. Now let's get down to potatoes. The peculiarity of the Jewish dish is the cutting of potatoes. The potatoes are cut in half across. Cut off the edges and carefully make a cut with a knife, as shown in the photo, without cutting to the end.
4. Fill the potatoes with the minced meat prepared earlier.
5. Now we need to breaded the potatoes. Beat the egg with a pinch of salt and water. Put the flour in a flat plate or saucer. Dip each piece of potato in batter and roll in flour.
6. Heat the vegetable oil in a frying pan and fry the potatoes on each side for 5 minutes.
7. We spread the fried potatoes in a saucepan or cauldron, which is intended for long-term stewing.
8. It remains to prepare the sauce. In a frying pan with the addition of vegetable oil, fry for 5-7 minutes, stirring, finely chopped onion, garlic passed through a press and all the spices.
9. Then add tomatoes in their own juice, cut into small cubes to the sauce. Simmer the sauce for 10 minutes.
10. Fill the stuffed potatoes with sauce. (If the sauce is not enough to cover all the potatoes, a little water should be added. The potatoes should be completely covered with the sauce.)
11. We cover the stewpan or cauldron with a lid and simmer the mafrum over low heat for 40 minutes. We check the readiness of the potatoes by piercing it with a fork; it should fit well into the potatoes.
12. Mafrum is a self-sufficient dish. We serve it in portions with fresh matzah or bread.
13. Bon Appetit!