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Chef Shimi Aaron’s Onion Mafrum – a Jewish Libyan comfort food, revisited

Chef Shimi Aaron’s Onion Mafrum – a Jewish Libyan comfort food, revisited

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Mafrum is a classic Jewish Libyan dish: vegetables stuffed with warmly spiced ground meat, fried until golden, and then braised in a rich tomato sauce. Traditionally made with potatoes or eggplant, Chef Shimi Aaron adds an extra layer of flavor with thick-cut onion slices. The result? The kind of dish that makes every drop of sauce count, especially when served with couscous or rice. 


Chef Shimi Aaron is a culinary artist who brings a unique global perspective to his cooking. Born in Israel and deeply connected to his Egyptian, Iraqi, and Yemeni heritage, he draws on the flavors and traditions of his roots while giving them a distinctly contemporary twist. His talent for reimagining beloved classics has earned him the title of “Babka King of LA” from the Los Angeles Times. 


Discover Chef Shimi Aaron’s world • Follow Chef Shimi Aaron on Instagram

 

Chef Shimi Aaron’s Onion Mafrum

Chef Shimi Aaron

Cuisine

Jewish Libyan

Chef Shimi Aaron’s Onion Mafrum

Ingredients

  • 6 large onions, sliced into thick rings

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  • 1 lb / 450 g ground beef

  • 1 onion, chopped, sautéed, and chilled

  • 3 garlic cloves, minced

  • 1 bunch parsley, chopped

  • 1 egg

  • 1 tbsp pomegranate molasses

  • 1 tbsp sweet paprika

  • 1 tbsp baharat spice mix

  • 1 tsp smoked paprika

  • ½ tsp cayenne pepper

  • 2 tbsp breadcrumbs

  • 2 tbsp olive oil

  • Salt and pepper

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  • 1 cup / 125 g flour

  • 4 eggs + 1 tbsp water, whisked together

  • 4 cups / 1 l neutral oil, for frying

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  • Olive oil, for cooking

  • 1 onion, roughly sliced

  • 3 garlic cloves, sliced

  • 1 jalapeño, sliced

  • ¼ tsp ground nutmeg

  • 1 tbsp sweet paprika

  • 2 cinnamon sticks

  • 1 can crushed tomatoes

  • 1¾ cups / 420 ml beef stock + 2 tbsp tomato paste, mixed together

  • Chopped parsley

  • Salt and pepper

Instructions

  1. A few hours before cooking, mix all the ingredients for the filling together until well combined, then keep in the fridge until ready to use.

  2. Dust the onion rings lightly with flour.

  3. Take a portion of the prepared beef mixture and flatten it into a smashed meatball, then place it between two onion rings, pressing gently so the filling holds the rings together.

  4. In a braiser, heat the oil for frying.
    Dip each mafrum in flour, coating it all over, then dip it into the egg mixture. Deep-fry for 1–2 minutes per side, or until golden. Transfer to a cooling rack and repeat with the remaining mafrum.

  5. In a braiser, heat a little olive oil over medium heat. Sauté the onion, garlic, and jalapeño until softened, then season with salt, pepper, sweet paprika, and nutmeg. Add the cinnamon sticks, followed by the crushed tomatoes and the beef stock mixed with tomato paste. Bring to a gentle simmer.

  6. Add the mafrum to the sauce, cover, and cook over low heat for about 1 hour, until the onions and filling are tender and the sauce has thickened.

  7. Finish under the broiler for a few minutes to give the mafrum some extra color. Sprinkle with fresh chopped parsley and serve immediately with couscous or rice.

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