The Slat Abn Shaif Synagogue in Zliten before World War II. courtesy of Wikipedia.

There are many different refugee groups that make up the fabric of Israel today. Libyan Jews have a rich history that is in danger of being forgotten. The presence of Judaism in Libya goes back to 300 BCE, almost a millennium before Muhammad founded Islam. Until the 1940’s, Judaism was a strong force in society, but within as little as 11 years, all Jews of Libya were forced out of their homelands, finding no other security than that of Israel.

They came to Israel as refugees in the late 1940’s and by 1967, there were no more Jews left in Libya. They were driven out by state-sponsored anti-semitism and were only allowed a single suitcase when they left. Forced to leave historical artifacts, religious items, and personal family heirlooms behind, so much of the tangible documentation of the proud Libyan Jews was lost. One Israeli, descended from Libyan Jews, is trying to learn what he can and save whatever remnants are left in Libya. Pedazur Benattia started a quest to do what he can for future generations and created a small museum in Israel to preserve whatever was found.  It is a moving visit there and if you are ever in Israel, a visit there would be memorable.

In keeping with our new tradition of sharing a recipe from the many cultures that make up modern Israel, we found a delicious recipe from the Libyan Jewish community. This recipe, called “Mafrum” (pronounced Mah-froom) is a simple meat and potatoes type, with a little twist. Please watch the video, linked here, to see how to cut and stuff the potatoes.

Mafrum

Ingredients (serves 8)

5 potatoes
1 cup flour
2 eggs

For the meat filling

1lb. ground beef
1/2 cup parsley, chopped
2 eggs
1/2 large onion, chopped
1/3 cup breadcrumbs
1/4 tsp. cinnamon
1/4 tsp. cumin
2 tsp. paprika
salt and pepper
2 tbsp. oil for frying

For the sauce

1 tbsp. cooking oil
2 cloves garlic, chopped
2 tbsp. paprika
1/3 cup tomato paste
2 cups water
3 tomatoes, chopped
1 small onion, chopped
1 tsp. salt
1 tsp. black pepper

Directions

Libyan Jewish girls in traditional dress (circa 1940)

1. Peel potatoes.
2. Cut into 1/2 inch (1.25 cm) thick wedges.
3. Cut into each wedge to make a V-shaped potato (see video for demonstration).
4. Place cut potatoes in water to keep fresh.
5. In a mixing bowl add all the meat filling ingredients and mix well.
6. Take a golf-ball sized ball of meat and stuff into the potatoes.
7. Roll the stuffed potatoes in flour, then in egg.
8. Add oil to pan and fry potatoes on all sides.
9. For the sauce, add oil to pot (that has a lid) on medium heat.
10. Add garlic and paprika then stir quickly to not burn the paprika.
11. Add tomato paste and water. Stir.
12. Add tomatoes, onions, salt, and pepper.
13. Stir, add potatoes, cover and cook on low heat for 45 mins.
14. Serve on a bed of couscous and garnish with cilantro or parsley.

Enjoy!