Mafrum — Libya
Libya
0
This version belongs to the family Mafrum, which holds 2 versions placed elsewhere. None is presented as the original.
Mafrum, also spelled "mafroom" (Arabic: مفروم), is a Libyan Jewish stuffed vegetable dish. Root vegetables are hollowed out and filled with a blend of ground meat and spices. These stuffed vegetables are then fried and simmered in a tomato-based sauce. While potatoes are the vegetable typically used, certain recipes employ eggplants, zucchinis, onions and/or bell peppers.
Mafrum is traditionally served with couscous and eaten during Shabbat and Jewish holidays. It spread beyond Libya due to the mass Jewish exodus from the country in the 1950s and 60s. In Italy, mafrum was introduced to the Jewish community of Rome after the evacuation of Libyan Jews following the Six-Day War in 1967. In Israel, it became a popular dish, with interpretations by Jews from Tunisia, Morocco, and Egypt.
This dish is referenced in 2 countries on AllGastronomy: Tunisia, Libya. Each of these versions has its own page and its own coordinate. None is designated as the original.
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Entry compiled automatically from [Wikidata](https://www.wikidata.org/wiki/Q6585018) and Wikipedia. It will be replaced as soon as a contributor submits a cooked recipe.
Where this version sits
A single, final coordinate: Libya. Another version of the same dish, elsewhere, gets its own point.
Photo: אריק — CC BY-SA 3.0
Other versions of Mafrum
Mafrum — , which holds 2 versions placed elsewhere. None is presented as the original.
