Mafrum bil Lahm (Libyan Baked Meat and Potatoes)
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 potatoes , peeled and cut into thick slices
- 2 tablespoons olive oil
- 1 onion , finely chopped
- 3 cloves of garlic , minced
- 500 grams (1 lb ) ground beef or lamb
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- ½ teaspoon ground cayenne pepper (adjust according to spice preference)
- Salt to taste
- Pepper , to taste
- 400 grams (14 oz ) canned tomatoes , crushed
- Fresh parsley or cilantro , chopped, for garnish
Directions
In a large pot, bring water to a boil and add the potato slices. Boil them for about 5 minutes, or until slightly tender. Drain and set aside.
In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
Add the ground beef or lamb to the skillet and cook until browned. Break up the meat with a wooden spoon or spatula as it cooks.
Stir in the ground cumin, paprika, cayenne pepper, salt, and pepper, and cook for another minute to toast the spices.
Remove the skillet from the heat and set aside.
Preheat the oven to 180°C (350°F).
Take a slice of the boiled potato and flatten it with the palm of your hand. Place a spoonful of the cooked meat mixture in the center of the potato slice, and fold the sides over to enclose the filling. Repeat with the remaining potato slices and meat mixture.
Arrange the stuffed potato slices in a single layer in a baking dish.
In a separate bowl, mix the crushed tomatoes with salt, pepper, and any remaining spices. Pour the tomato sauce over the stuffed potatoes, ensuring they are well-coated.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and continue baking for an additional 10–15 minutes, or until the potatoes are fully cooked and golden brown on top.
Garnish with fresh parsley or cilantro before serving.