This pan-seared mushroom dish with a perfect egg makes a beautiful starter or even lunch, complemented for example with pasta or garlic-sautéed green beans.

Mhamar is a specialty of Tunisian Jewish cuisine featuring vegetables stuffed with meat. It’s a complete meal and a different way to use ground meat. You can prepare them ahead and eat them hot or cold with a drizzle of lemon juice! They’re also traditionally made for Passover by replacing breadcrumbs with matzo meal.

Foolproof recipe for making perfectly crispy little meringues.

A specialty from Tunisian Jewish cuisine that pairs wonderfully with chicken broth. Minina is a savory egg and chicken cake cooked in a bain-marie, giving it an unparalleled tenderness. I’m sharing our family recipe for a classic Minina.

What to do with egg whites? This is a recurring question that I hope to help you answer with this article.

I discovered this egg salad in London, where the English traditionally eat it in sandwiches. I absolutely love this salad - it’s more flavorful than our classic egg-mayo thanks to the addition of green onions and mustard. I also add a finely minced shallot, and it’s always devoured in moments, even by the kids. You can enjoy it on bread, challah, or use it to fill appetizer bites.

A foolproof step-by-step recipe for making delicious homemade egg pasta.

Behind these unusual names hides a pasta and chicken cake. A lesser-known Tunisian specialty that makes a delicious dish, perfect for using up leftovers.

It’s summer, and with the heat comes the desire to spend less time in the kitchen. Here’s a light, foolproof summer recipe you can adapt endlessly! These little soufflé flans are delicious hot or cold. Don’t hesitate to double the recipe!

Chekchouka with merguez is an easy and excellent dish where tomatoes and bell peppers melt into a delicious confit topped with runny eggs, perfect for a light Middle Eastern meal!