Msoki is the iconic Seder dish for Passover among Tunisian Jews. A true ode to spring vegetables, we eagerly await it every year.

After a first Passover version of the famous bouscoutou, here’s another one that disappeared so quickly I had to share it with you. The texture is very light, without matzo meal, fluffier than the first one, it vanishes before your eyes! It’s truly one of those easy cakes with few ingredients to add to your Passover recipes and gluten-free recipes.

A childhood memory… A mountain of golden roses glazed with honey syrup, displayed on a porcelain serving platter. The best part? The delicate, paper-thin pastry. A wonderful kosher treat to make for Purim or Rosh Hashanah celebrations.

Tunisian boulou is an essential Sephardic Jewish specialty, perfect to enjoy with coffee or lemonade. It’s particularly prepared during Rosh Hashanah and Yom Kippur holidays and traditionally served with quince jam. Here’s the step-by-step recipe to make perfect homemade boulou.

The list of honey sweets for Rosh Hashanah would be incomplete without this cake, Tunisian Harissa, made with almonds, semolina, orange blossom water and honey. It’s probably the easiest to make, perfect for beginners.

Romaine lettuce leaves stuffed with meat and herbs. A classic Tunisian Jewish dish served during Passover week.

Simple and quick almond bites, traditional for Passover. The kind you love to enjoy with a good cup of coffee.

A light, easy little cake with few ingredients to add to your Passover treats.

Caques are finger-shaped or ring-shaped cookies, slightly crumbly and delicately flavored, that you’ll never tire of at breakfast or snack time during Passover week.

A variation of the famous bouscoutou, this tall and fluffy cake is just as delicious and indulgent as the original. An essential recipe to have in your Passover collection.

As Passover approaches, I’m sharing again this traditional Passover week treat. Fritèches (or Sfériès) are light, melt-in-your-mouth sweet fritters. An express recipe with just 2 ingredients!

Beldi lemons are small, walnut-sized lemons found primarily in North Africa and Israel. Their season is quite short, typically available between December and January. Their thin skin makes them perfect for salt preservation, adding wonderful flavor to fresh salads, fish, or tagines.

Almond croquants are a breakfast staple during Passover, perfect with your morning coffee. This updated recipe contains no matza meal for a softer texture.

Keftas are a variety of fish patties with a distinctive slightly flattened shape that are fried. They can be enjoyed as an appetizer or as an accompaniment to fish couscous.

Montecaos are small, crumbly shortbread cookies flavored with cinnamon or topped with an almond. They have the advantage of being egg-free and dairy-free, and are delicious with mint tea.

These honey-glazed cookies shaped like yoyos are one of the most beloved pastries on holiday tables, especially for Rosh Hashanah and Yom Kippur. Today I’m sharing my family’s Tunisian yoyo recipe with you.

Pkeila is a signature dish of Tunisian Jewish cuisine. This stew features spinach that’s been slowly cooked until caramelized, then simmered with meat and white beans. A true delicacy for those who love it, don’t be put off by its distinctive dark color - this is a dish that wins hearts.

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.

Here’s a delicious recipe to add to your collection - simple and flavorful, no frying required. These fish balls in tomato sauce are incredibly tender, and kids absolutely love them. You can serve them as mini appetizers, as a starter in sauce, or as a main dish with bulgur or rice.

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.