Do you know beef tataki? It’s a rather festive recipe that I adore and that’s always a big hit. A bit like the famous Thai “Crying Tiger”, it’s a piece of beef that’s quickly seared, then marinated in a fragrant Japanese sauce. It’s close to a carpaccio, but more tender and more flavorful.

Ground beef (minced beef) is one of those ingredients we almost always have in the freezer, but we tend to cook it the same way every time. So here are some delicious, easy ideas to revisit your classics or to try something new!

Pkaila is one of the signature dishes of Tunisian Jewish cooking. It’s a stew in which the spinach is cooked down for a long time until it becomes almost confit, then simmered with meat and white beans. Real black gold for those who love it: don’t be put off by its unusual color, this dish is a real crowd-pleaser.

Nicknamed the dish that never ends, mloukhia (or mloukhiya) is a classic of Tunisian cooking made from ground jute leaves (corète) and cooked with beef and merguez. Here we make it every year as soon as the weather turns cooler, so I’m sharing my family recipe. Don’t judge it by its looks: it’s a wonderful dish that you’ll love mopping up with a good Italian-style bread.

Lasagna bolognese is an easy, flavorful, all-in-one dish that reheats beautifully. Today I’m sharing my dairy-free bolognese recipe. It’s lighter because there’s no béchamel.

Big dumplings stuffed with meat, so much fun to make and so good you’ll want to keep eating them without stopping…

These little steamed buns have a brioche-like texture that’s airy and melting at the same time. Use them as a base and fill them with whatever you like; the key is to vary the textures and flavors a bit and to add some freshness with herbs or raw vegetables. Here I’m sharing an easy version filled with braised goose legs, fresh cilantro and peanuts.

Gnaouia (also spelled gnaouiya, ganaouia or gnawia) is a Tunisian Jewish specialty that never goes out of style. The star ingredient of this delicious dish is okra, cooked with beef or chicken. A must at holiday meals and especially on Shabbat, okra may be little known in European cooking, but it is a staple across Africa and the Middle East.

Empanadas are savory turnovers of Spanish and South American origin, filled with a stuffing that is usually meat-based, with spices that vary from country to country. Here is an easy and delicious version of this specialty, and it is kosher (meat).

Beef meatballs glazed in yakitori sauce, for a change of pace. Serve them on skewers as an appetizer or with rice as a main course.

Cumin beef meatballs are a classic of Middle Eastern and North African tables, and some people serve them mini-sized as an appetizer. Quick to make and wonderfully tender, this is a recipe to adopt.

Beef and onion stir-fry is probably one of the most popular dishes in Chinese restaurants. Here is an easy, very quick recipe for making it at home.

Asado is a very common way of cooking in South America, especially in Argentina. In Israel, the word is also used for the cut itself: beef short ribs (or veal ribs) prepared like a confit, marinated, then cooked for a long time in a low oven. The meat becomes so tender you can cut it with a fork.

Roast beef is a classic recipe to add to your repertoire. Perfect for cold meals. Don’t forget to take the meat out of the refrigerator 30 minutes before preparing it.

Beef chuck is made for slow cooking. This chuck roast with mushrooms is a simple, flavorful recipe: golden onions, meltingly tender braised meat and a rich, silky mushroom sauce scented with thyme and garlic. Kosher and meat.

Meltingly tender meat, and a wonderfully fragrant sauce of slow-cooked onions and confit garlic that coats every bite. A recipe you will make again and again!

Msoki is the signature dish of the Passover Seder for Jews of Tunisian origin. A true ode to spring vegetables, we look forward to it every year with great impatience.

Passover lasagna is a must! It’s flavorful and comforting, and as a bonus at the end of the recipe, a vegetarian version that’s just as delicious!

Beef carpaccio is a French classic - paper-thin slices of beef dressed with a fresh, slightly tangy topping. Easy, beautiful on the plate, and you can prepare it ahead!

Lightly spiced beef meatballs simmered in a tomato sauce with preserved lemon, served with potatoes: a traditional Moroccan Jewish recipe (kosher, meat) worth discovering.

Here’s a new beef meatball recipe with Italian flavors, thanks to a tomato basil sauce. These meatballs are flavorful and light because they cook right in the sauce, no frying needed!