I’m sharing today a recipe for delicious homemade bagels that are easy to make. Bagels have become very trendy in recent years, appearing everywhere from street food chains to restaurant menus. Yet bagels aren’t new at all - they were brought to the United States by Ashkenazi Jews who prepared them, particularly in Poland. They’re characterized by their ring shape and being boiled before baking, which gives them their unique texture, different from other breads.

Soft mini sandwich rolls perfect for filling, ideal for buffets, appetizers, or starter tables.

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.

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.

Easy and super soft hamburger buns. Make them large for a meal or mini for a buffet or appetizer spread.

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.