Mafrum bil Lahm (Libyan Baked Meat and Potatoes)
Mafrum bil lahm is a Libyan dish of spiced meat folded inside softened potato slices and baked under tomato sauce. Parboiling the potatoes makes them pliable enough to wrap around the filling, and toasting cumin, paprika and cayenne in the browned meat gives the sauce a deep base. It is traditionally served at festive gatherings, feeds a crowd from one baking dish, and goes well with crusty bread.
Instructions
Peel the potatoes and cut them into thick slices. Boil them in a large pot of water for about 5 minutes, until just slightly tender, then drain and set aside.
Heat the olive oil in a skillet over medium heat. Cook the chopped onion and minced garlic until translucent and fragrant.
Add the ground beef or lamb and cook until browned, breaking it up with a wooden spoon as it goes. Stir in the cumin, paprika, cayenne, salt and pepper, and cook for one more minute to toast the spices. Take the skillet off the heat.
Preheat the oven to 180°C (350°F). Flatten each boiled potato slice with the palm of your hand, put a spoonful of the meat mixture in the middle, and fold the sides over to enclose it.
Pack the stuffed potato slices in a single layer in a baking dish. Mix the crushed tomatoes with salt, pepper and any leftover spices, then pour the sauce over so every piece is coated.
Cover the dish with foil and bake for 45 minutes. Remove the foil and bake 10 to 15 minutes more, until the potatoes are cooked through and golden on top.
Scatter chopped parsley or cilantro over the top before serving.
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