Mhamar are a Tunisian Jewish specialty of vegetables stuffed with meat. It’s a complete meal and a nice change of pace for using ground beef. You can make them ahead and eat them warm or cold with a squeeze of lemon juice! They’re also traditionally made for Passover, swapping the breadcrumbs for matzo meal.
Latkes, the sweet name given to this Ashkenazi specialty of potato pancakes. Traditionally made for Hanukkah, they’re perfect alongside meat or fish, but some people eat them with applesauce, sour cream or simply sprinkled with sugar.
Herring and potato salad, or hareng pomme à l’huile, is another French bistro classic that everyone loves. It’s very simple to make and, as is so often the case, its success depends mostly on the quality of the ingredients: good potatoes and good herring.
What could be more indulgent and comforting than a gratin dauphinois? Potatoes, cream, milk and a little nutmeg. That’s it! Don’t count on having leftovers…
With Passover just around the corner, I’m sharing this traditional treat of Passover week again: fritèches (or sfériès) are little fritters that are incredibly light and melt in your mouth, then get their sweetness from a coating of honey syrup. An express recipe with just 2 ingredients!
Chicken livers with caramelized onions served over mashed potatoes are a meltingly tender, exquisite dish you’ll often find on the menu at meat restaurants in Israel. Most likely a modern take on the famous Ashkenazi chicken livers with onions, it’s an original and easy way to cook livers.
These zucchini flans are soft and moist, a fresh idea and a nice change for using up zucchini! They can go alongside fish or meat, or stand on their own with a salad.
![Slow-Roasted Lamb Shoulder with Garlic and Herbs [French Style]](https://pitaetchocolat.com/images/recettes/epaule-agneau-francaise_hu11757058454225472729.webp)
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