Mafrum (Stuffed Potatoes in Tomato Sauce) Draft

How I make it

Potatoes and filling

1. Halve each potato lengthwise and trim off the rounded side, leaving a thick slice that is flat on both sides.

2. Cut each slice through the middle but not all the way, stopping about ½ inch (1 cm) short, to make a pocket like an open mouth.

3. Mix all the filling ingredients.

4. Fill each potato with the meat mixture and press firmly, keeping the sides smooth and rounded.

5. Dredge the stuffed potatoes well in flour on all sides and fry in oil until golden.

Sauce and cooking

1. Meanwhile, in a large pot, sauté the onion until translucent.

2. Add the tomato paste and spices and stir well.

3. Add 4-5 cups boiling water, taste and adjust the seasoning. Let the sauce simmer gently while you fry the potatoes.

4. Add the mafrum to the sauce, making sure the liquid covers all the potatoes. Add more boiling water if needed.

5. Simmer for 30-40 minutes, until the potatoes are tender.

What I've learned

• You can use all beef, but I add chicken too. It lightens the mixture and makes the meat taste more delicate.
• I don't stir the mafrum much while it cooks, or it falls apart.