Beldi lemons are small lemons, about the size of a walnut, found mainly in North Africa and Israel. Their season is fairly short; I usually find them between December and January. Their thin skin makes them perfect for curing in salt, and they add a lovely fragrance to fresh salads, fish or tagines.

Here’s a recipe idea to make with brik pastry sheets, this time without frying - a crispy brik roll filled with merguez! A quick, flavorful recipe.

This recipe for red mullet fillets is perfect for sunny days. Quick to make, chermoula (or derssa) is a marinade usually used with grilled fish and meats, and it brings a delicious flavor to this dish.

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!

A lovely addition to your platter of sweets, gazelle horns are little pastries filled with almond paste; some people even add hazelnuts. They are easy to make, though a bit time-consuming. The upside is that they freeze very well.

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

A must on every Sephardic Jewish holiday buffet, these are called banatages in Tunisia and pastels in Morocco. They are potato croquettes filled with tuna or meat, with a piece of egg hidden in the middle.

This famous Moroccan chicken tagine with olives and preserved lemons is a fragrant, slow-simmered dish that’s simple to make.

Chicken pastilla is a classic and without a doubt one of the best-known dishes in Moroccan cooking. It takes a little while to make, but the filling can be prepared the day before. I’m not a big fan of sweet-and-savory cooking, and yet I really love this dish, as does everyone who has tasted it! If you’re like me, give it a chance, you might just fall in love with it!

A slow-cooked dish that gives you meltingly tender meat, so soft you can cut it with a fork, in a really beautiful sauce. It’s a dish you’ll often find in Israel at “home cooking” restaurants. Here is my version, very easy and approved by the whole family.

These ring-shaped honey cakes, fried and then dipped in honey syrup, are one of the best-known pastries on holiday tables, especially for Rosh Hashanah and Yom Kippur. Today I’m sharing my family recipe for Tunisian yoyos.

Who can resist a sfenj, those delicious ring-shaped Moroccan doughnuts rolled in sugar? Sfenj call for very few ingredients: a sort of bread dough with extra water, so it’s light, for a result that’s crispy and airy. They’re perfect for Hanukkah when you want a change from sufganiyot.

A childhood memory… A mountain of golden roses, glossy with honey syrup, sitting proudly on a porcelain serving platter. The best part? How thin the pastry is. A wonderful treat to make for Purim or Rosh Hashanah, or for Shavuot, to recall the giving of the Torah on top of Mount Sinai.

No list of Rosh Hashanah honey sweets would be complete without this cake, the Tunisian harissa (nothing to do with the chili paste!), made with almonds, semolina, orange blossom water and honey. It’s probably the easiest one to make, perfect if you’re just getting started.