Food

Tunisian Jewish cooking runs from Friday night couscous to bkaila, a rich spinach and bean stew for holidays. Explore family recipes for Shabbat, holidays, and every day, and the stories behind them.

Recipes

Ghraiba (Tunisian Chickpea Cookies)

1-1/2 cups toasted chickpea flour 1/2 cup all-purpose flour 1/4 teaspoon baking powder 1/2 cup sugar 1/4 cup olive oil

Fish Tagine

2 tablespoons of cumin2 fresh red chiles5 tablespoons olive oil1 lb of Yukon potatoes, peeled and cut into small cubes

Tunisian Tuna Sandwich

2 medium Yukon Gold potatoes, peeled, cubed (½-inch pieces)4 hard boiled large eggs 32 oz. albacore tuna, drained ½ cup capers, drained

Msoki (Tunisian Lamb Passover Dish)

3 tbsp olive oil400ml/14fl oz water1 tbsp tomato purée2lb lamb shoulder, cubed and seasoned with salt, pepper and 1 tsp paprika2 onions, sliced

Brik (Fried Pastry)

4 eggs4 phyllo pastry sheets1 can tuna in oil, drained3/4 cup parmesan cheese3/4 cup mashed potatoes (optional)

Tunisian Couscous

• 1 (4 lb.) chicken, cut into• 3 tbsp. olive oil• 1 large onion, diced• 2 tsp. cumin• 1 1/2 tsp. cinnamon