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.

Here is a specialty of Tunisian Jewish cooking that goes wonderfully with your chicken broth. Minina is a kind of savory egg and chicken cake, cooked in a water bath, which gives it an unmatched tenderness. I’m sharing our family recipe for a classic Minina.

Mhamar are a Tunisian Jewish specialty of vegetables stuffed with meat. It’s a complete meal and a nice change of pace for using ground beef. You can make them ahead and eat them warm or cold with a squeeze of lemon juice! They’re also traditionally made for Passover, swapping the breadcrumbs for matzo meal.

A light little cookie, easy to make with just a few ingredients, to add to your Passover sweets.

Kaak are lightly crumbly, fragrant little ring cookies shaped around your finger, and you never get tired of them at breakfast or teatime during Passover week.

Little almond bites that are very simple and quick to make, a Passover tradition. The kind you love to nibble on with a good cup of coffee.

With Passover just around the corner, I’m sharing this traditional treat of Passover week again: fritèches (or sfériès) are little fritters that are incredibly light and melt in your mouth, then get their sweetness from a coating of honey syrup. An express recipe with just 2 ingredients!

Almond croquants are a Passover breakfast staple, and they’re perfect with your morning coffee. The recipe has been updated and no longer contains matzo meal, for a softer texture.

A variation on the famous bouscoutou, that tall, fluffy sponge cake, so here is a first version that is every bit as delicious and indulgent. A must-have in your Passover recipe collection.

After a first Passover version of the famous bouscoutou, our Tunisian sponge cake, here’s another one that got eaten so fast I just had to share it with you. The texture is very light, with no matzo meal, airier than the first one, and it disappears before your eyes! It’s truly one of those easy cakes with just a few ingredients to add to your Passover recipes and gluten-free recipes.

Here’s an excellent fish ball recipe to keep in your recipe notebook: it’s simple and full of flavor, with no frying. They’re incredibly tender, and kids love them. You can serve them mini-size as an appetizer, in their sauce as a starter, or as a main course with bulgur or rice.

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.

Here is an easy cooked artichoke salad that is always a hit as part of a kemia (Tunisian appetizer spread), especially when serving couscous.

Stuffed artichokes are a quick family dish that doesn’t always come to mind; I like to serve them with a yellow turmeric sauce with peas.

Bsal ou loubia (also spelled psal ou loubia), which means “onions and beans,” is a traditional slow-cooked dish from Tunisian cuisine. Delicious and essential, it is made with beef, onions and white beans in a rich, reduced sauce. Here is my family recipe for Bsal ou Loubia.

How can I sum up a dish that’s at once so simple and so delicious? Nikitouche is my childhood: a lovely golden chicken broth dotted with tiny round pasta, the famous nikitouches.

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.

If, like me, you love fried eggplant but the thought of watching it soak up all that oil kills the craving, this oven-fried eggplant recipe is for you! Far less oil than deep-frying, for a result you could easily mistake for the real thing!

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.