Almond and honey syrup cigars are one of the most beloved Tunisian pastries and an essential part of holiday tables. They’re also one of the easiest to make.

Here’s a Tunisian zucchini salad that will find its place among your kémia. It’s perfect when making couscous.

Kneidlach in broth (matzo ball soup) is a classic of Jewish Ashkenazi cuisine. If you’re discovering them for the first time, these are matzo meal dumplings served in a beautiful golden chicken broth. Simple to make and delicious, it’s a wonderful recipe to introduce you to Ashkenazi cuisine and a magical remedy when you’re feeling under the weather.

Nicknamed the dish that never ends, mloukhia (or mloukhiya) is a typical Tunisian dish made with jute mallow powder and enhanced with meat and merguez sausages. We make it every year when the weather starts to cool down, so here’s my family recipe. Don’t let its appearance fool you, it’s an excellent dish that you’ll love soaking up with good Italian bread.

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.

This Italian bread made with olive oil and nigella seeds is traditionally used for Tunisian sandwiches, filled like the famous Tunisian fricassé. It also pairs perfectly with slow-cooked dishes like Psal ou Loubia (meat stew with onions and beans) or mloukhia, corchorus stew with meat and merguez.

Quince is an underappreciated and delicious fruit, especially when prepared as jam, paste, or jelly. Here’s the recipe and tips for making it successfully.

Here’s an easy-to-make cooked artichoke salad that’s always a hit as a kémia, especially when serving couscous.

Behind this funny name hides a cake from my childhood. A delicious sponge cake that’s very quick to make, tall, fluffy, and dairy-free. The ideal cake for snack time or breakfast.

Chicken pastilla is a cornerstone and undoubtedly one of the most famous dishes of Moroccan cuisine. It takes a bit of time to make, but the filling can be prepared the day before. I’m not a big fan of sweet and savory combinations, yet I really enjoy this dish, as do those who’ve tried it! If you’re like me, give it a chance - you might love it!

Stuffed artichokes are a quick family meal we don’t always think of. I like serving them with a yellow pea sauce.

Here’s a quick cucumber salad you can serve as is or as a condiment with salmon, deli meats, or a green salad.

Here’s a must-try from Tunisian cuisine - fricassés. These are sandwiches with fried bread, like savory doughnuts, filled with tuna, hard-boiled eggs, olives, and cooked and fresh salads. Sound heavy? Give them a try - they’re usually a hit, especially in mini versions for your buffets and appetizers!

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.

These small Tunisian briks filled with potatoes, eggs and tuna are synonymous with festive tables. The crispiness of the brik gives way to the tender filling, a recipe to try and add to your appetizers or buffet.

Stuffed cabbage is a charming, old-fashioned dish that belongs to the family of comforting home-cooked meals. I discovered it in Israel where it’s deeply rooted in home cooking, an Ashkenazi heritage recipe. It has many cousins as stuffed dishes of all kinds are part of Jewish culinary tradition.

Gnaouia (gnaouiya, ganaouia or gnawia) is a specialty of Tunisian Jewish cuisine that’s always a hit. The star ingredient of this delicious dish is okra, prepared with beef or chicken. A staple at celebrations and especially for Shabbat, while relatively unknown in European cooking, okra is widely used in African and Middle Eastern cuisines.

Caraway carrots are a Tunisian specialty and part of the traditional kémia (assortment of small appetizers served at the start of a festive meal). This is a delicious way to prepare carrots.

How can I describe this dish that’s both so simple and so delicious. Nikitouche is my childhood, a beautiful golden chicken broth dotted with small round pasta, the famous nikitouches.

This red mullet fillet recipe is perfect for warm weather. Quick to make, chermoula or derssa sauce is a marinade typically used with grilled fish and meat, bringing delicious flavor.

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.