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.

Cumin beef meatballs are a classic dish from Middle Eastern tables. Some serve them mini-sized as appetizers. Quick to make and tender, here’s a recipe to adopt.

A slow-cooked dish that yields melt-in-your-mouth tender meat, so soft it can be cut with a fork, with a beautifully rich sauce. This is a dish often served in Israeli home-style restaurants. Here’s my version, very easy and family-approved.

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.

Kaaks are small, lightly crumbly cookies flavored with orange blossom water that pair perfectly with tea or coffee.

If like me you love fried eggplant but the thought of them swimming in oil makes you think twice, this oven-baked fried eggplant recipe is for you! Much less oil than deep-frying for a surprisingly similar result!

Essential to Sephardic Jewish holiday buffets, these are called banatages in Tunisia and pastels in Morocco. They’re potato croquettes with tuna or meat and a hidden egg in the center.

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 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.

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.

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.

A thick, fluffy crust pizza. You can vary the toppings to your liking - this kosher pizza is characterized by being cheese-free. I’ve listed the most traditional ingredients that we enjoy as suggestions.

Psal ou Loubia (or Bsal ou Loubia), meaning “onions and beans,” is a traditional slow-cooked dish from Tunisian cuisine. Excellent and essential, it features beef, onions, and white beans in a thick, velvety sauce. Here’s my family recipe for Psal ou Loubia.

Chekchouka with merguez is an easy and excellent dish where tomatoes and bell peppers melt into a delicious confit topped with runny eggs, perfect for a light Middle Eastern meal!