Mafroom is a traditional Libyan Jewish dish featuring thin potato slices sandwiched with seasoned ground beef, fried until crispy, then braised in a rich tomato and vegetable sauce. The result is a savory, comforting main course with tender filling and golden-brown exterior.
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In a large bowl, combine the ground beef, finely chopped onion, grated carrot, finely chopped parsley, olive oil, paprika, salt, black pepper, and cumin to make the filling. Mix thoroughly.
Slice the peeled Yukon Gold potatoes lengthwise into 1/4-inch thick slices.
Take two matching potato slices and sandwich an even layer of the meat filling between them. Press gently to hold them together. Repeat with the remaining potatoes and filling.
In a separate bowl, prepare the batter by whisking together the eggs, tomato paste, paprika, salt, and black pepper until smooth.
Place the cornstarch in a separate shallow dish for dredging.
Heat 1 cup of neutral oil in a large skillet over medium heat.
Coat each mafroom by first dipping it into the egg batter, ensuring it's fully covered, and then dredging it completely in the cornstarch.
Carefully place the coated mafroom into the hot oil. Fry for about 5 minutes per side, until golden brown and crispy.
Remove the fried mafroom from the skillet and transfer them to a wire rack to drain any excess oil.
To make the sauce, heat 3 tablespoons of olive oil in a large, wide pot over medium heat. Add the finely chopped onion, celery, and carrots and sauté until softened, about 7 minutes.
Stir in the paprika, salt, black pepper, and cumin.
Add the tomato paste and water to the pot. Stir everything together to combine and bring the sauce to a gentle boil.
Carefully arrange the fried mafroom in the sauce, standing them upright in a single, circular layer.
Cover the pot, reduce the heat to low, and let it simmer for about 30 minutes.
Serve hot, spooning extra sauce over the mafroom.
Store cooked mafroom in sauce in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat for 15–20 minutes, or reheat individual portions in a microwave at 50% power to avoid overcooking.
wire rack (for draining fried mafroom) · shallow dish for dredging · large skillet (for frying) · large, wide pot (for sauce and simmering)
Yukon Gold potatoes are waxy, buttery, and hold their shape well when sliced thinly—ideal for mafroom. You can substitute with other waxy varieties like red potatoes or fingerling potatoes, though starch content may affect texture.
Fry each side for about 5 minutes until the exterior is golden brown and crispy. The cornstarch coating should be firm and light golden, not pale or overly dark.
Standing them upright keeps the layers from separating and allows the sauce to evenly coat all sides while they simmer. It also prevents the filling from leaking out during the final 30-minute braise.
Baking will not achieve the crispy, golden exterior that defines mafroom. The cornstarch coating and oil-frying are essential to the dish's signature texture.
