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About the Recipe: This name of the recipe has several different spellings, which include Mafrum, Mafroom, and Mafroum. It is traditionally simmered in a covered pot with the potato “almost” sliced in half and the slit filled with meat. It is a North African/Middle Eastern dish that is often served in Jewish homes. Covered with a delicious tomato sauce, it takes a little time to make but is a complete meal in one dish.
Recipe by: a family favorite from Chef Shimi Aaron
Frying the Potato Wedges: Place canola oil in large frying pan; heat to medium heat 300 degrees F. Fry stuffed potato wedges until golden brown on both sides. Remove potato wedges to paper lined plate.
Prepare Tomato Sauce: In 12-inch-deep frying pan, sauté onion slices in olive oil on medium heat until lightly browned. Stir in remaining sauce ingredients and 3 cups water. Place stuffed potato wedges into sauce vertically along inside edge of pan. They will slide down as you fill the pan. Cover; cook on low heat for 30 minutes. Let rest about 10 minutes.
To Serve: Sprinkle with chopped parsley; drizzle with fresh lemon juice if desired.
pdf for Copy of Recipe – Mafroom – Potato Pockets with Ground Beef
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