Mafrum (Libyan Stuffed Vegetables)

Name: Mafrum (Libyan Stuffed Vegetables)
Ingredients: 3 tablespoons neutral oil (like canola, grapeseed, or safflower); 2 medium onions, coarsely chopped; 2 medium vine ripe tomatoes, cut into wedges; 1 small zucchini, peeled and cut into chunks; 1 red bell pepper, cut into chunks; 5-6 cloves of garlic, peeled and crushed; 1 cup water; 4 medium russet potatoes, peeled; 1 medium eggplant, peeled; Kosher salt; 2 medium onions, roughly chopped; 6 cloves of garlic, roughly chopped; ⅓ bunch cilantro, washed, leaves and tender stems only; ½ bunch parsley, washed, leaves and tender stems only; 1 lb. ground beef, 80% lean (use beef with at least 15% fat); 1 egg; 1 ½ teaspoons Ras El Hanout; 1 ½ teaspoons salt; ¼ teaspoon black pepper; ¼ cup plain breadcrumbs (not always necessary); 3-4 cups all-purpose flour, for dusting; ¾ cup water; ¼ cup tomato paste; 1-2 quarts canola oil

www.jewishfoodsociety.org

View full recipe on www.jewishfoodsociety.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.

Share this recipe:

Cooking tools: