6 large russet potatoes
1 cup avocado or vegetable oil, for frying
2 carrots, to keep oil clear while frying
1 pound ground beef
1 bunch Italian parsley, washed and chopped
1 large onion, grated
1 large egg
1 tsp salt
1 tsp black pepper
1 tsp ground cinnamon
1 tsp ground cumin
¼ cup breadcrumbs
1 Tbsp extra virgin olive oil
2 cups all-purpose flour
4 large eggs
1 Tbsp tomato paste
½ tsp salt
1 large onion, thinly sliced
1 15oz can diced tomatoes
4 Tbsp tomato paste
1 lemon, juiced
2 cups water
1 Tbsp paprika
2 tsp salt
1 tsp sugar
Peel the potatoes. Use a sharp knife to cut them into 1 inch rounds, then slice the rounds 3/4 of the way down the middle. Place the potato pieces in a bowl of cold water.
In a medium bowl, combine the ground beef, parsley, onion, egg, salt and pepper, cinnamon, breadcrumbs and olive oil.
Drain and dry the potatoes.
Stuff the pocket of the potato with a generous tablespoon of the meat mixture. Press meat inside and place on a tray. Repeat the process until all the potatoes are stuffed.
In a bowl, whisk the eggs, tomato paste and salt until the tomato paste has dissolved.
Place flour on a large plate.
In a large, heavy skillet, heat the oil and add a chunk of carrot.
Dredge the stuffed potatoes in the flour. Coat all sides and tap off any excess, then dip into the egg mixture and place on a tray.
When oil is hot, start frying the potatoes in small batches, about 3-5 minutes, until golden on both sides.
Place fried potatoes on a rack to drain excess oil.
In a large pan, warm oil over medium heat and add sliced onions. Sauté until the onions start to turn a golden brown.
Add the tomato paste, spices and sugar and sauté a few minutes. Stir in the can of diced tomatoes, lemon juice and water and bring sauce to a boil.
Reduce heat, then cover and allow to simmer for 10 minutes.
Place the stuffed, fried potatoes into the sauce, cover and simmer for another 45 minutes.
Before serving, place mafrum in apreheated (350°F) oven for 15 minutes to heat and add a glaze to the tops of the potatoes.