Mafrum is a dish prepared from potatoes, stuffed with beef and stewed in a spicy tomato sauce. A touch of ground cinnamon completes this aromatic meal.


  • 0.5 kg of potatoes
  • 250 g ground beef
  • 400 g of tomatoes
  • 3 tablespoons tomato paste
  • 1 big onion
  • 4 cloves of garlic
  • Parsley
  • 2 eggs
  • 30 ml of olive oil
  • 1 teaspoon of cumin
  • 1 teaspoon of spicy paprika
  • 1 chilli pepper
  • 150 g breadcrumbs
  • 1 pinch of cinnamon
  • 2 tablespoons of water
  • Salt
  • 1 tablespoon of sugar
  • Thyme


Nowadays, Sephardic Jews imported many popular dishes, such as couscous and mafrum, into the Israeli cuisine. The latter is a very special recipe. Mafrum is a main dish whose recipe has changed over time. Minced meat and tomato sauce (like peppers or aubergines) have already conquered the world. Mafrum, however, is a more uncommon recipe, because it consists of stuffed potatoes. Mafrum is prepared for special religious holidays in Israel.

It should be noted that the minced meat is enriched with freshly ground cinnamon and heaps of garlic - up to 16 cloves of garlic flavour the meat. You can use normal breadcrumbs for the breading of the potatoes, but we suggest the original option of using dry white bread for the breading.

Try this delicious national dish and share the recipe with loved ones.

Mafrum Detailed photo recipe

1 hour 20 minutes

1. Prepare all the ingredients.

2. Chop 400 g tomatoes.

3. Chop the 4 cloves of garlic.

4. Cut the potatoe into thick slices.

5. Cut once again into the potatoe slices without completely separating them.

6. Whisk 1 egg for the breading.

7. Cut the onion.

8. Slice open the chilli pepper.

9. Finely chop the parsley.

10. Mix all the ingredients for the stuffing: minced meat, onion, parsley, cinnamon, spicy paprika, salt, garlic, cumin, 1 egg

11. Mix everything well.

12. Stuff the potato slices with the minced meat mixture.

13. Mix 2 tablespoons water into the whisked egg.

14. Dip every potato slice first into the egg and then into bread crumbs.

15. Fry the stuffed potatoes for 2 minutes in hot olive oil.

16. Turn them and fry for 2 more minutes.

17. Place the tomatoes into a baking dish.

18. Prepare the ingredients for the sauce: tomato paste, thyme, tomatoes, cumin, onions, olive oil, parsley, spicy paprika, sugar, chilli pepper.

19. Fry all ingredients in olive oil.

20. Add water and simmer for 15 minutes over low flame.

21. Cover the potatoes with tomato sauce.

22. Bake at 180°C for 35 minutes in the oven.

24. Serve on a big platter.

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