👨‍🍳 Instruktioner

1. 1

   Prepare the vegetables: Peel potatoes and slice into 1-inch thick rounds. Make a slit in the center of each slice, cutting about 3/4 through. Place in salted water for 30 minutes to soften. Slice eggplant similarly and salt both sides, letting sit for 30 minutes. Break cauliflower into florets and make a small cut in the center of the chunky part.

   💡 Proffstips: Soaking the vegetables helps them become more pliable for stuffing.
2. 2

   Make the filling: In a bowl, combine ground beef, ground lamb (if using), chopped onion, minced garlic, chopped cilantro and parsley, breadcrumbs, egg, Ras El Hanout, salt, and pepper. Mix well until combined.

   💡 Proffstips: Using your hands ensures the ingredients are thoroughly mixed.
3. 3

   Stuff the vegetables: Drain and dry the potatoes. Carefully stuff the filling into the slits of the potato slices, eggplant slices, and cauliflower florets.

   💡 Proffstips: Don't overstuff, as the filling may expand slightly during cooking.
4. 4

   Prepare for frying: In a shallow bowl, combine flour and salt. In another shallow bowl, whisk the eggs with tomato paste. Dip each stuffed vegetable piece first in the flour mixture, then in the egg mixture, ensuring it's well coated.

   💡 Proffstips: Ensure an even coating for a crispy exterior.
5. 5

   Fry the mafrum: Heat vegetable oil in a large, deep skillet over medium-high heat. Fry the coated vegetables in batches until golden brown on all sides. Drain on paper towels.

   💡 Proffstips: Maintain oil temperature to ensure even cooking and prevent greasiness.
6. 6

   Make the sauce: In the same skillet (or a clean one), heat neutral oil over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.

7. 7

   Add chopped garlic, tomato paste, Baharat spice mix, smoked paprika, cumin, salt, and pepper. Cook for 2-3 minutes until fragrant.

   💡 Proffstips: Blooming the spices in the sauce base enhances their aroma.
8. 8

   Pour in the water and stir to combine. Bring the sauce to a simmer.

   💡 Proffstips: The sauce should be flavorful and slightly thickened.
9. 9

   Arrange the fried mafrum pieces snugly in the simmering sauce. The water should come about 3/4 of the way up the vegetables. Cover and simmer gently for 30-40 minutes, or until the vegetables are tender.

   💡 Proffstips: Simmering allows the flavors to meld and the vegetables to absorb the sauce.
10. 10

    Serve hot, traditionally with couscous.

    💡 Proffstips: The rich sauce is perfect for spooning over couscous.