Mafrum, also spelled "mafroom"[1] (Arabic: مفروم), is a Libyan Jewish stuffed vegetable dish. Root vegetables are hollowed out and filled with a blend of ground meat and spices. These stuffed vegetables are then fried and simmered in a tomato-based sauce. While potatoes are the vegetable typically used,[2][3] certain recipes employ eggplants, zucchinis, onions and/or bell peppers.[4]
Mafrum is traditionally served with couscous[5][6] and eaten during Shabbat and Jewish holidays.[7] It spread beyond Libya due to the mass Jewish exodus from the country in the 1950s and 60s. In Italy, mafrum was introduced to the Jewish community of Rome after the evacuation of Libyan Jews following the Six-Day War in 1967.[8] In Israel, it became a popular dish, with interpretations by Jews from Tunisia, Morocco, and Egypt.[7]
References
- ^ "Recipe: celeriac mafroom". Financial Times. 2016-01-22. Retrieved 2023-09-20.
- ^ Yudelson, Larry. "Chicken soup with Sephardi soul wins Great American Recipe". The Times of Israel. Retrieved 2023-09-19.
- ^ "Mafrum (Libyan Stuffed Vegetables)". Jewish Food Society. 2019-05-02. Retrieved 2023-09-19.
- ^ Koenig, Leah (2023-08-29). Portico: Cooking and Feasting in Rome's Jewish Kitchen. W. W. Norton & Company. ISBN 978-0-393-86802-9.
vegetables, such as potatoes, eggplants, zucchini, onions, and/or small bell peppers
- ^ "Mafrum (Libyan Stuffed Vegetables)". The Forward. 2015-09-09. Retrieved 2023-09-19.
- ^ "Pascale's Kitchen: Stuffed Vegetables". The Jerusalem Post. Retrieved 2023-09-19.
- ^ a b "The Libyan Jewish Meat and Potato Recipe You Are Going to Crave This Winter | The Nosher". My Jewish Learning. 2022-11-28. Retrieved 2023-09-19.
- ^ Nacamulli, Silvia (2023-03-17). Jewish Flavours of Italy: A Family Cookbook. Green Bean Books. p. 29. ISBN 978-1-78438-779-2.
This page was last edited on 30 October 2023, at 07:05