Featured recipe

Mafroum

Meat-stuffed potatoes in tomato

Mafroum came to Israel with the Jews of Tripoli, many of whom settled in Netanya, Bat Yam and the moshavim of the south, and it is still the dish that announces a Libyan Friday night: slices of potato are cut almost in two, stuffed with spiced beef, dipped in flour and egg, fried golden and then simmered in a red, paprika-rich tomato sauce until soft. The result is half sandwich, half stew, eaten with bread to wipe up the sauce or with couscous. Many cooks let the potatoes collapse; cut them at least 1.5 cm thick so they hold their shape. Chef's tip: a pinch of caraway and plenty of sweet paprika in the sauce is what makes it taste Libyan rather than simply tomatoey.

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