Stuffed artichoke bottoms are a traditional dish from the Moroccan, Tunisian and Libyan cuisine. Jews serve them for Passover, as […]
Tunisian
Moroccan/Tunisian rose-shaped fried cookie (debla)
Debla is a rose-shaped fried cookie that is dipped in sugar syrup. It is popular in Algeria and Tunisia, as […]
Tunisian meat stuffed potato (mafroum, m’battan batata)
Mafroum is an irresistible dish of meat stuffed potato (like a sandwich,) fried and then cooked in tomato sauce. It […]
A nondairy Shavuot, the traditional way
Preparing for a nondairy Shavuot, just like Jews have done for centuries
Festival of the sons (or Feast of Jethro)
The Feast of Jethro, or Seudat Yitro in Hebrew, is an ancient tradition celebrated on the Thursday before parashat Jethro […]
Tunisian Swiss chard stew (pkaila)
Pkaila is a Jewish Tunisian dish that starts with the “essence” of slow-cooked Swiss chard (or spinach) to very dark […]
Tunisian pumpkin salad (tirshi)
Let’s talk gourds. Jewish texts mention four types of gourds: cucumber, melon, watermelon and summer squash. Their first appearance is […]
Why Feminists Should Eat Dairy on Hanukkah
Hanukkah is associated with the bravery of the Maccabees, the group of heroic Jews who rebelled against the Greek-Syrian empire, […]
Potato salad with tuna and preserved lemon
This potato salad draws its inspiration from the Tunisian sandwich of preserved tuna, egg, preserved lemon and harissa. This combination […]
Stuffed artichoke bottoms
Since Passover arrives in spring, it is customary to incorporate many spring vegetables on the Seder meal. Stuffing artichoke bottoms […]