How long does it take to make Mafrum?

Usually floured and dipped in an egg batter before frying; fry in oil on both sides until the coating is golden, and eggplant needs the shortest frying.

42 minTotal

12 minActive time

30 minSetting

Step by Step

#	What to do	How long
1	Mix the ground meat with the onion, garlic, parsley, cumin, paprika, salt and black pepper	1 min
2	Cut the potatoes into thick slices of 1 cm	5 min
3	Cut a slit lengthwise in each slice almost to the end and fill with the mixture, without letting it split	1 min
4	Heat the oil in a pan and brown the mafrum on both sides	3 min
5	Arrange the mafrum in a wide pot	1 min
6	Mix the tomato paste and water and pour over the mafrum	1 min
7	Cover and cook over low heat 30 minutes	30 min

How to Tell It's Done

until evenly combined
until golden

More Ways

Slice potatoes lengthwise about 1 cm thick, cut a deep slit in each slice and gently fill with meat, without letting it split.
Slice the eggplant and potatoes into slices that stay attached at one end, like a "fish mouth", and fill with a meatball.
Arrange in a pot with a sauce of tomato paste and water, bring to a boil, lower the heat and cook covered about half an hour.

The full recipe: Mafrum →

Recipes with Mafrum

Mafrum - Meat-Stuffed Eggplant

Mafroum Mafroum – Meat-Stuffed Potatoes