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.

This Italian-style bread, made with olive oil and sprinkled with nigella seeds, is the one traditionally used for the Tunisian sandwich, filled just like the famous Tunisian fricassé. It is also perfect alongside slow-cooked dishes such as Psal or Loubia (meat stew with onions and beans) or mloukhia, jute-leaf stew with meat and merguez.

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.

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.

Here is a must of Tunisian cooking: fricassés. They are sandwiches made with fried bread, like savory doughnuts, filled with tuna, hard-boiled eggs, olives, and cooked and fresh salads. Sounds heavy? Give them a try, they are always a hit, especially in mini size for your buffets and cocktail parties!

Behind these funny names hides a cake made of pasta and chicken. A little-known Tunisian specialty that makes a delicious dish and is perfect for using up leftovers.

Kaaks are small, lightly crumbly cookies scented with orange blossom water. They are the perfect companion to a cup of tea or coffee.

Quince is an underrated, delicious fruit, especially when made into quince jam, quince paste or quince jelly. Here is the recipe and the tips to get it right.

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.

Almond cigars in honey syrup are one of the most beloved Tunisian pastries and a must on every holiday table. They are also one of the easiest to make.

Shakshuka with merguez is an easy and truly wonderful dish: the tomatoes and bell peppers melt into a confit, then a runny egg goes on top. Perfect for a light Mediterranean-style meal!

Carrots with caraway are a Tunisian specialty and part of the traditional kemia (the spread of small appetizers served at the start of a holiday meal). It’s a delicious way to dress up carrots, and it happens to be vegan and parve.

These little Tunisian briks filled with potatoes, hard-boiled eggs and tuna mean holiday tables to me. The crunch of the pastry gives way to a soft, melting filling, a recipe to try and add to your appetizer spreads or buffets.

Behind this funny name hides a cake from my childhood. A delicious sponge cake that is very quick to make, tall and fluffy, with no dairy. The perfect cake for an afternoon snack or breakfast.

Tunisian boulou is a Sephardic Jewish classic, perfect alongside a coffee or a glass of lemonade. We make it especially for Rosh Hashanah and Yom Kippur, and we love it with quince jam. Here is the step-by-step recipe for a successful homemade boulou.

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.

Here is a Tunisian zucchini salad that will fit right in among your kemia (Tunisian mezze). It is perfect when you are making a couscous.

A pizza with a thick, soft crust. You can vary the topping to suit your mood; what makes it special is that it’s a pizza without cheese. I’ve listed as suggestions the most traditional toppings and the ones we love. Naturally kosher and parve.

Romaine lettuce leaves stuffed with ground beef and fresh herbs. A Tunisian Jewish classic for the week of Passover, and naturally kosher and meat.

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.

Montecaos are small, crumbly, melt-in-your-mouth shortbread cookies, scented with cinnamon or topped with an almond. They have the advantage of being egg-free and dairy-free, and they are delicious with a glass of mint tea.