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!

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.

Small, very soft, caterer-style rolls to fill, perfect for a buffet, a cocktail party or an appetizer table.

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.

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.

Easy, wonderfully soft homemade hamburger buns. Make them full-size for a meal, or mini for a buffet or a cocktail-style dinner party.

Today I’m sharing a recipe for delicious homemade bagels that are easy to make. Bagels have become hugely popular over the past few years, from street food chains all the way to restaurants that have added them to their menus. Yet bagels are nothing new: they were brought to the United States by Ashkenazi Jews who made them back home, especially in Poland. What sets them apart is their ring shape and the fact that they are boiled before being baked, which gives them that texture unlike any other bread.