Mafroum

Step 1: Cut 5 large floury potatoes into 1.5 cm slices. Cut each slice through the middle, leaving one edge attached, to make a pocket like a book.

Step 2: Mix 1 ⅛ lb minced beef, 1 onion, ½ oz parsley, ½ tsp ground cinnamon, ½ tsp ground allspice, 1 tsp salt and ½ tsp black pepper. Fill each potato pocket with a thin layer of meat, pressing it in and smoothing the edges.

Step 3: Dip each stuffed slice in 2 ⅞ oz plain flour, then in 3 eggs. Heat 1 cup vegetable oil in a frying pan over a medium-high heat and fry the slices for 3 minutes a side until golden. Drain on kitchen paper.

Step 4: In a wide pot, heat 2 tbsp vegetable oil over a medium heat and fry 4 garlic cloves for 1 minute. Stir in 4 tbsp tomato paste, 2 tsp sweet paprika, ½ tsp hot paprika or chilli powder and ½ tsp ground caraway and fry for 2 minutes until it darkens.

Step 5: Add 2 ½ cups water, 1 tsp sugar and 1 tsp salt and bring to a simmer. Lay the fried potatoes in the sauce in one or two layers.

Step 6: Cover and simmer gently for 40 minutes, then uncover for 10 minutes, shaking the pot now and then, until the potatoes are tender, the meat cooked through (160°F) and the sauce thick and red.

Step 7: Rest for 10 minutes and serve with bread or couscous.