Archive for Tunisian

Yeah! It’s Chanukah!

Edible Chanukhia November 2014 059_800x532 Edible Chanukhia November 2014 008_800x532

What is Chanukah?

Hanukkah, Chanukah or the Festival of Lights is a Jewish holiday celebrated for eight days around late November to late December. The name is derived from a Hebrew word meaning “to dedicate,” and during Hanukkah, the Jewish people commemorate the re-dedication of the Temple in Jerusalem and the “Miracle of The Oil.”

The Talmud says that after the Temple had been liberated by the Maccabees from Antiochus IV, only a day’s worth of consecrated olive oil was left to fuel the eternal flame. Miraculously, it remained burning for eight days, which was just enough time to make more of the oil.

Hanukkah 2014 began in the evening of Tuesday, December 16 and ends in the evening of Wednesday, December 24. We light one candle each night of the festival using a menorah.

Chanukah food!

Hanukkah food is considered to be quite decadent as most are deep fried and use a lot of oil, representing the “Miracle of The Oil.” There are a whole lot of foods which are served on Hanukkah, from beef briskets to noodle puddings and cookies, but the most popular are potato pancakes called latkes or levivot and jelly doughnuts called sufganiot.


In my Tunisian traditions, we eat of course yoyos, deep fried caky beignets, farka on the 6th day of Chanukah as we celebrate the festival of the girls or “fete des filles”, and not really latkes… but I love this recipe below

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Chanukah game!

A favourite game of children and adults alike on the Festival of Chanukah is playing with a Dreidel (in English – top, in Hebrew – sevivohn). This delightful game has an ancient history. The Dreidel has four letters from the Hebrew alphabet, imprinted on each of its sides. In Israel the letters are Nun, Gimel, Hay, and Pay, which stands for Nais Gadol Hayah Poh — a great miracle happened here. Outside of Israel the letters are Nun, Gimmel, Hay, and Shin, which stands for Nais Gadol Hayah Shahm — a great miracle happened there.

The game is played by distributing to all participants either nuts, chocolates, or Chanukah Gelt (coins). Everyone places a coin in the middle and someone spins the Dreidel. If the Dreidel stops showing Nun, he neither wins nor loses. If Gimmel, he wins the entire pot. If Hay, he gets half the pot. If Shin, he must put one in the pot.

The game then continues with the next person taking his turn, and so on around the circle until someone has won everything. It is of course nice to distribute plenty of consolation prizes so that everyone can go home a winner!

Where did this wonderful game originate? Truth be told, it was a game of life or death. The Greek Syrians had become a progressively more oppressive occupying force. At first they felt they would convert the Jewish population to their pagan ways through being kind and gentle with the Jews. Much to their chagrin the Jews remained steadfastly committed to their own religion (aside from a small percentage who became Hellenized).

Frustrated by their lack of success the powerful regime passed a series of laws outlawing the study of Torah as a religious work. They additionally outlawed many types of ritual commandments like circumcision and Shabbat observance. The Jews were compelled to take their Torah learning “underground,” for they knew, a Jew without Torah is like a fish out of water.

In order to disguise their activity the Children of Israel had to resort to learning Torah in outlying areas and forests. Even this plan was not foolproof, for the enemy had many patrols. The Jews therefore brought along small tops that they would quickly pull out and play with after secreting away their texts, so that they could pretend to be merely playing games.

This ruse did the trick, and the unbroken tradition of Torah scholarship thankfully remained intact!


Tunisian olive chicken with nutty and fruity rice

JC – Roasted Chicken with olives and preserved lemon
Best made 2 days in advance to enhance the flavours
Preparation time 15 minutes
Cooking time 1.5-2 hours

Rosh Hashanah pictures 2014 071_800x532

One large chicken roaster of 1.8-2kg
Salt, pepper, turmeric
2 large onions sliced
300ml of Water
500g of green pitted olives
350g of preserved lemon in their juice (keep the juice to pour it over the chicken)

Place the chicken in a roasting tray.
Add the sliced onion, some salt, pepper, and generously some turmeric (about 2 TBS).
Cut the lemon in slices and add a bit inside the chicken and the rest all over the tray.
Poor 300ml of water on the chicken, and the juice of the lemon jar.
The chicken will create its own gravy with its own fat, you don’t need to add any oil.
Roast in the oven at high temperature (200C on a fan oven) for 30 minutes.
Remove from the oven after 30 minutes and turn the chicken on the less roasted side, and cook for an additional 30 minutes. Repeat process until the chicken has a beautiful roasted colour. Repeat the process three times.
Add the olives in the last 30 minutes of cooking process.

Oriental rice
Preparation 20 minutes
Cooking 15 minutes
250g of basmati rice
1 large onion
6/8 garlic cloves
Half a tsp of saffron
4/5 table spoons of sunflower oil
150g of mixed roasted nuts
150g of mixed dried fruits
Sugar to caramelize the onion
Salt, pepper
Chicken or vegetable stock

Rinse the rice and drain.
Slice the onion, peel the garlic and cut it in four pieces
Fry the onion and the garlic with oil on a medium heat and let it become brown; add one TBS of sugar to caramelise. Add the rice and the fruits, and the saffron.
Prepare 750ml of water with some chicken or vegetable stock and add it to the rice.
Boil, and then simmer for 10-15 minutes uncovered until the rice is tender but not overcooked. The water will have evaporated.
Add the mixed nuts. Mix all ingredients together and serve.

Autumn recipes, using the best of what’s in season, with a touch of Mediterranean love


Warm salad with roasted kale, pumpkin balls, pistachio pesto and date syrup

 Fab's food september 2014 025_800x532 


200g of curly kale

500g of pumpkin (you need to halve the pumpkin)

Olive oil

6 medjoul dates

Date syrup


Method for the kale and the pumpkin

Cut your dates in slices (you make 4/6 slices with one date) and keep aside

Lay the curly kale on a roasting tray and drizzle 6 TBS of olive oil on it

Cook at 180C on a fan oven for 20 minutes, mixing regularly to make sure it becomes crispy all around

Keep aside

Wash and halve the pumpkin; scoop out the seeds.

Keeping the skin on, lay it on a roasting tray and drizzle 6 TBS of olive oil

Cook the pumpkin in the oven for 45 minutes at 180C

Once cooked, cool it down.

Using a melon baller, prepare as many little pumpkin balls as you can get with the pumpkin



  • Put the ingredients (basil, olive oil, garlic cloves, pistachio nuts, 2/3 TBS of balsamic vinegar) in a food processor and pulse until they are extremely fine.
  • Add salt and pepper.



To assemble the salad

Lay the kale on a large plate, and the pumpkin balls on it

Using a teaspoon, add a bit of pistachio pesto on top of each ball.

Decorate with the dates, and drizzle the salad with 4/6 date syrup

Add salt and pepper



JC Pomegranate and fig yeast Cake and Roulade makes 4 cakes/roulades preparation time 30 minutes, rising time 1.30 hour-2 hours minimum, plus 30 minutes

Cooking time 15 minutes approximately

 Rosh Hashanah pictures 2014 050_800x532

For the dough

4 sachets of dried yeast (30g approximately)

1 cup lukewarm water 1.5 kg plain flour 150g of sugar 4 eggs, room temperature 150ml milk or soya milk at room temperature 1/2 teaspoon salt 200gr butter or margarine, cut into pieces, room temperature for the Egg Wash 3 egg yolk
12 table spoons of pomegranate sauce

250g of Fig jam

6 Fresh figs

Two pomegranates

Pomegranate syrup In a large cup, mix the yeast to the 1/2 cup of warm water and let rest for 10 minutes until the yeast bubbles.

Meanwhile, combine the flour, sugar and salt into the mixer bowl and incorporate with a spoon. If you use a robot, with a dough hook attachment mix into the flour mixture, the milk and eggs, incorporate and shortly after add the yeast. While the dough is kneading with the machine, add the pieces of butter one by one. Knead for about 7-8 minutes until all the ingredients are incorporated. Place the dough in a large freezer bag closed, to activate the rising process, and leave for about 1.30 hour.

If you don’t have a machine, start mixing with a spoon and then use your hand to start kneading the dough. Using the palm of your hand, stretch the dough and bring it back in the centre and add the butter gradually while you are kneading, this for about 10-15 minutes.


Divide the dough to 4 equal parts. Roll out the dough into a thin rectangle. Spread some pomegranate sauce and add a thin layer of fig jam. Add pieces of fresh fig inside, and some pomegranate grains. Roll like a roulade, cut in two pieces, slash and forms cuts on the inside and form the shape you want either round or long.

Place the roulade on a baking parchment on a baking tray and let proof in a warm place for about 30 minutes. Brush with the egg yolk, sprinkle with pomegranate and pieces of figs and bake in a preheated at 180C fan oven for 25 minutes.




Calendar of events September-December 2013



September  2013

Adults courses and catering To book an event with the JW3, please call 02074338988To book an event with the LJCC, please call 02084575000To book an event at home with Fabienne, please call 07973698046  High Holy Days, please call Fabienne for help to cook for you and your family 

Fabienne also caters for any occasions, weekly or Shabbat family meals, please visit the catering page/menu.

Children courses, family, and cooking parties, teenagers courses To book an event with the JW3, please call 02074338988To book an event with the LJCC, please call 02084575000To book an event at home with Fabienne, please call 07973698046 01/09 and 22/09 private cooking party home   

29/09 JW3 opening 1.30m-2.30pm In the Beginning – Family creative and artistic cooking session JW3




October 2013

Adults courses and cateringTo book an event with the JW3, please call 02074338988To book an event with the LJCC, please call 02084575000To book an event at home with Fabienne, please call 07973698046  2/10 7.30pm Beit Halochem original Sushi evening, private 9/10 10.30am-1pm hands on fish, JW3

15/10 10.30am-1pm Tagines and couscous, traditional chicken with fruits and vegetables demo, JW3

16/10 10.30-1pm hands on chicken, JW3

22/10 10.30am-1pm Fish couscous demo, JW3 

Children courses, family, and cooking parties, teenagers coursesTo book an event with the JW3, please call 02074338988To book an event with the LJCC, please call 02084575000To book an event at home with Fabienne, please call 07973698046 20/10 private cooking party, home 

October half term kids courses home N210.30am-12.30pm £25

Monday 28/10 7-9pm Pre/post Bar/Bat Mitzvah cooking

Tuesday 29/10 (Sugar Rush everything sweet),

Thursday 31/10 (Gingerbread house building and decorating)

Friday 1/11 (Shabbat cooking)

30/10 2pm-4pm, Halloween cooking for littlies LJCC 




November 2013 

Adults courses and cateringTo book an event with the JW3, please call 02074338988To book an event with the LJCC, please call 02084575000To book an event at home with Fabienne, please call 07973698046 5/11 10.30am-1pm Tagines and couscous demo,  lamb and beans, JW3 13/11 10.30am-12.30pm Pressure cooking, soups demo, JW3 
Children courses, family, and cooking parties, teenagers coursesTo book an event with the JW3, please call 02074338988To book an event with the LJCC, please call 02084575000To book an event at home with Fabienne, please call 07973698046  3/11 3-4.30pm  food explorers when savoury turns into sweet and sweet into savoury JW3 10/11 private cooking party home

12/11 8-10pm family express meal, cooking lesson in French, LJCC

17/11 private cooking party home

27/11 1.30-3pm, Chanukah baking for littlies, LJCC 



December 2013 

 Adults courses and cateringTo book an event with the JW3, please call 02074338988To book an event with the LJCC, please call 02084575000To book an event at home with Fabienne, please call 07973698046 11/12 10.30am-1pm Hands on Tunisian tapas-kemia, JW3 11/12 1.30-3.30pm Pressure cooking chicken and meat, JW3 


Children courses, family, and cooking parties, teenagers courses To book an event with the JW3, please call 02074338988To book an event with the LJCC, please call 02084575000 To book an event at home with Fabienne, please call 07973698046 1/12 Chanukha cooking kids 12.30-2pm, JW3  15/12 2pm-4pm LJCC Colourfolicious, cook some of your favourites in multicolour, LJCC


Jewish Chronicle Article, When haimishe food is rice with lots of spice, by Zoe Winograd

By Zoe Winograd, June 6, 2013
Extract from the article, mentionning Fabienne
Fab I phone May 2013 076
For many of us living in the UK, Jewish cooking is all about the Ashkenazi staples — gefilte fish, cholent and chopped liver.

Yet increasingly, the more exotic Sephardi food traditions are starting to register on our horizons.
Following in the footsteps of Claudia Roden, many of our favourite food writers and cooks offer very different customs. For them traditional home cooking was based on ingredients like orange blossom, tamarind and dates rather than pickles and chicken fat.

Fabienne Viner-Luzzato has a name that reflects her rich Sephardi heritage. Her great-grandparents were born in Italy but moved to Tunisia where her grandparents, parents and five of her six siblings were born. In the 1960s her parents moved to Paris where Viner-Luzzato was born and raised. Her family home was always full of people and traditional Tunisian food.

She describes the warm feeling of waking-up on Friday mornings to the smell of couscous and freshly baked challah. “Friday night was a big thing in our home when my mother would cook traditional Tunisian foods for 20 or so people,” she recalls.

The meal started with a kemia (Tunisian-style tapas) which included roasted almonds, brik (filo pastry filled with tuna or egg), shakshuka and many salads. “After that you were not hungry but we still ate couscous, vegetables and chicken,” she laughs.

Like her Sephardi peers they also ate a lot of rice dishes, especially on Pesach when traditionally rice was the only staple food available. She explains that Tunisian Jews had many Jewish traditions unique to them such as putting a green leaf on top of the cupboards at the end of Pesach to ensure a green, productive year.

She also learned her cooking skills from her mother. “I remember going to the markets with my mother, choosing the fish and looking at the vegetables. She learnt this from her mother who learnt from her mother who learnt from her mother. They passed on traditions and recipes.”

Now with an Ashkenazi husband, Viner-Luzzato’s Friday nights do begin with chicken soup but they invariably also include couscous and hours of cooking with her three children.

The exotic dishes from the rich melting pot of these and other Sephardi cooks offer us the chance to bring a host of colour and spice to our tables.

Limmud Conference 2012 – Warwick University

Thank you for those who joined me on Monday 24th December and Wednesday 26th December at my cooking demonstrations at Warwick University for the wonderful Limmud conference 2012!

Please find below the recipes for the Tunisian fish dishes and the easy canapes.

Tunisian cooking demonstration, cooking with a twistFish” khleimi” with harissa sauce

Fish” khleimi” with harissa sauce

  • 6 salmon fillets or tuna fillets
  • 5/6 cloves of garlic, chopped
  • One or two generous serving spoons of harissa (depending on taste)
  • Turmeric powder
  • Salt, pepper
  • Sunflower oil (3 TBS)
  • lemon

Rinse the fish. Mix the chopped garlic, the harissa, salt, pepper, oil together.  Put this paste on the fish and rub it well. Put in an oven tray and cook at 180C for 7-8 minutes maximum in order that the fish stays very soft and a bit pink inside. Serve with lemon.


Almonds and Harissa Fish cakes 810pt;”>300g of minced fish (haddock, cod)

  • 1 large red onion finely chopped

  • 20g of Fresh flat parsley finely chopped

  • Sunflower oil

  • Salt, pepper

  • Ground almonds (100g)

  • Flaked almonds (100g)

  • 1 table spoons of harissa or more if you like it spicy!

  • Salt

  • Turmeric, paprika

  • In a bowl, add the fish, the onion, the almonds, the fresh herbs, the salt, the spices, and the harissa. Mix all the ingredients very well with your hands. Feel the texture, and add more almonds if it is too wet.

    Brush two large oven trays with some sunflower oil. Form some mini fish balls. Cook in the oven at 180C for 10-15 minutes approximately, turning them over once.


    Fish couscous for 6 people


    For the sauce, the vegetables and the fish stew

    • A tin of chopped tomato
    • 6/8 portions of a white meaty fish like gurnard, filleted
    • One or two fish heads
    • 300 ml of olive oil
    • 2 onions, grated
    • 1 celery cut in medium sized pieces
    • 3 large turnip
    • 3 medium potatoes peeled and cut in half.
    • 3 large carrots cut in two or 3 pieces
    • 2 large courgettes cut in 3 or 4 pieces
    • 1 slice of pumpkin cut in to 6 pieces
    • 4 turnips
    • Salt, pepper, turmeric, paprika
    • Harissa (quantity depends on your taste, if you like spicy food or not)
    • 4 to 6 cloves garlic crushed
    • 1kg of couscous

    In a large cooking pot, put the olive oil and the grated onion and the celery. When the onion and the celery get soft, add the concentrated tomato puree and one large glass of water. Add the salt, pepper, paprika, turmeric, two crushed garlic cloves, a soup spoon of harissa, the washed fish heads, the chopped tomato tin. Stir well at medium/high gas hob and cover with water. Let the stock cook for at least one and a half hour, to two hours. Add the vegetables and cook for an additional 30 to 40 minutes until all the vegetables become tender.

    Taste the gravy and correct the taste with more salt, pepper, paprika. Let it boil until all the vegetables become soft but not too soft. When they are ready, put the vegetables on a plate and use some of the gravy to moisten the couscous a little. Serve the couscous, some vegetables on each plate, and the fish.

    For the couscous

    • 1kg of fine or medium couscous
    • Sunflower oil
    • Salt, pepper

    You will need to steam cook the couscous, so you need a saucepan with a lid, with a sieve large enough to contain 1kg of couscous, or even better use a couscous maker if you have one.

    Boil some water in a large sauce pan.

    In a bowl, wash the couscous. Let it drain on a sieve. Put in back in the bowl and add the salt, a shake of pepper, and some sunflower oil (the equivalent of 4/5 serving spoons. Mix everything by hand. Put the couscous on the sieve and cover it with the lid. Steam the couscous with the lid on the sieve for approximately 30 minutes, stirring regularly.

    Easy canapes cooking demonstration

    French Mini potato forestiere Spanish omelette


    • mini potatoes 250g,
    • 250/300g of mushrooms forestiere or chestnuts,
    • 200g of cheddar cheese, 
    • 4 chopped garlic, 
    • 15g of finely chopped flat parsley, 
    • 200ml of crème fraiche, 
    • 6 challots sliced, 
    • 10 large eggs,
    • Wash  and boil the potatoes until tender. Slice them when they have cooled down.
    • Wash and slice the mushrooms. In a large sauce pan, cook the mushrooms together with the creme fraiche, the parsley, the shallots until the water from the mushrooms has disappeared.
    • Beat the eggs as an omelette in a large bowl. Add the potatoes and the mushrooms preparation. Add the cheese and stir well. Oil a large oven baking dish and pour the preparation in it. Bake at 180C in an oven for 40-50 minutes. Let it coold down. Put in the fridge and cut in small cubes.


    English Chicoree boat with goat cheese cream and sweet walnuts

    • chicoree salad, 2 packs
    • hard goat cheese, 1 long log
    • single cream, 1 small pot
    • walnuts, 1 pack 100g
    • honey

    Wash and cut the end of the chicoree leaves. Dry them and put them one by one on a large serving tray. In a saucepan, melt the cheese with the cream. Add pepper and a bit of salt.

    In a separate bowl, mix the walnuts with some honey (be generous). Once the cheese sauce has cooled down, pour it all over the chicoree leaves and add the honeyed walnuts on top.


    Mexican mini spicy fajitas


    • One pack of Mexican fajitas
    • two tinned tuna
    • crushed dry chilly
    • mayonnaise, one small
    • lettuce, one crunchy lettuce
    • flat parsley, 30g chopped
    • spring onions cut in small pieces
    • paprika
    • tooth picks

    Warm the fajitas a few seconds in the microwave, or a few minutes in the oven.

    In a bowl, mix the tuna, the crushed dry chilly, a few spoons of mayonnaise, and the paprika.

    Open the fajita, add one lettuce leave, a bit of the tuna mixture, some parsley, some onions. Roll the fajita to form a log. Add some tooth pick all accross it, Cut some pieces of it and serve on a plate. You can make the logs a few hours in adavnce and keep them in the fridge. They will set and it will be easier to cut.

    Italian mini kebabs


    • mini tomatoes, small pack
    • mini mozarella balls, one pack
    • fresh basil, 30g
    • tooth pick
    • Olive oil
    • Salt
    • With a tooth pick alternate one cherry tomato, one mozareall ball, a bit of basil.
    • Put on a tray and add olive oil, salt, pepper on top.


    Greek mini rolls


    • Cucumber, two
    • feta cheese, one pack cubed
    • black olives, one jar
    • mini tomatoes, one pack
    • tooth pick
    • Olive oil
    • Salt
    • Black pepper
    • With a tooth pick alternate one cherry tomato, one cube of feta, a black olive, one small cube of cucumber. Put on a tray and add olive oil, salt, pepper on top.


    Sweet canapes

    • Mini sweet kebabs, one variety box from kosher kingdom or
    • Two or three packets of different sweets (soft, that can be pricked)
    • Tooth picks

    No bake marshmallow and chocolate cheesecake


    • Mini marshmallow, one pack
    • Milk chocolate, 200g
    • Digestive biscuits, one pack
    • Double cream, one small
    • Cream cheese, one small
    • Icing sugar, 50g
    • Chocolate powder (Cadbury type)
    • Mini plastic spoons
    • Mini Kiddush cups (medium size, not too mini)
    • In a pan, melt the milk chocolate and then add the mini marshmallow. Mix well.
    • Crush the digestive biscuits into crumbs. In a bowl, mix the cream cheese and the double cream, and add the caster sugar. In the mini kiddush cup, alternate biscuits, cream, chocolate and marshmallow and finish by decorating with some chocolate powder.


    Minute speculos tiramisu


    • Speculos biscuits, one pack
    • Instant Coffee
    • Icing sugar 50g
    • Double cream, one small
    • Marsacarpone, one small
    • Mini plastic spoons
    • Mini Kiddush cups (medium size, not too mini)
    • Dip the speculos biscuits in some strong coffee. In a bowl, mix the mascrapone cheese with the double cream and the icing sugar. Alternate biscuits and cream, and finish by decorating with some chocolate powder or cocoa powder.


    Coconut and white chocolate treats


    • White chocolate 200g
    • singla cream, one small
    • Dehydrated coconut one pack
    • Cocoa powder
    • Drinking chocolate powder
    • In a bowl, melt the white chocolate in the microwave or a saucepan for one or tow minutes. Mix in the single cream and add the coconut. Form some little coconut balls with your hands and dip one half in cocoa powder and the other half in chocolate powder. Serve on a plate.


    Lemony Lamb, Courgette and Olives Tagine

    For 6/8 people


    • 1.5kg of lamb (shoulder of lamb of lamb cubed)
    • 2 large onions
    • 6 garlic cloves
    • 1 tin of chopped tomato
    • 1 tin of 500g of cracked green Suri olives
    • 250g of cherry tomatoes
    • Honey
    • 2 large courgettes
    • One lemon
    • Paprika
    • Salt
    • Sunflower oil
    • Harissa

    Slice the onions, cut the garlic cloves in small pieces, and fry them in sunflower oil. Until they turn golden brown. Add the lamb and sear it for a few minutes. Add the chopped tomato, two table spoons of harissa, a generous shake of paprika, and some salt. Cut the lemon in half and add it to the lamb dish. Cook on the hob at a low/medium gas mark for at least two hours, stirring regularly, adding the olives after one hour, and the sliced courgettes half an hour before the end of the cooking time.

    Lay the cherry tomatoes in an oven dish and cover them with some honey. Roast the cherry tomatoes at 200C for 15 minutes. Let them cool down.

    Add them on top of the lamb just before serving. You can serve your lamb with saffron or turmeric rice.

    Tunisian Samosas, Briques


    Ingredients for 20 briques

    • 10 feuilles de briques (available at Yarden in Golders Green or Kosher Paradise in Temple Fortune) cut in half
    • 400g of minced beef
    • 1 large onion grated
    • 30g of fresh flat parsley (chopped)
    • 1 juice of a lemon 
    • 3 eggs
    • Turmeric powder
    • Cumin
    • Salt, pepper


    • Boil one egg and, when hard boiled, cut it in small cubes.
    • In a large saucepan, add, the onion, the meat, the chopped parsley, salt, pepper, a generous shake of turmeric and of cumin, 2/3 large serving spoons of sunflower oil. Cook for approximately 5 minutes at high temperature stirring at all time. Cook until the mixture becomes cooked but not too dry, and when the water has almost disappeared. You will be left with some water but don’t discharge it until the end of the folding process of the brique.
    • Add the boiled egg, the lemon juice, one whole egg and one egg yolk to the mixture. Reserve the egg white to stick the brique together before frying. 
    • To form your little triangles with the brique and the meat preparation: Take one half of the brique, form a rectangle by folding the rounded part inside the middle. Put a bit of filling in the bottom corner part of the rectangle, and cover it to form a triangle, recoring finally all the pastry to form a triangle and set aside. Continue doing this for the rest of the brique sheets. Fry at high temperature for 2/3 minutes approximately until the brique becomes golden brown. Put the cooked brique on a kitchen towel to absorb the oil. Eat hot, with an Israeli salad it is delicious! 

    Other version of brique filling: Per brique: 2 TBS of canned tuna, 1 egg (raw), optional: a bit of harissa, a few capers 

    Vegetarian version

    3 large potatoes pureed and mashed mixed with 2 hardboiled egg and 1 raw egg to soften the mixture, 15g of parsley finely chopped, and 1 onion finely chopped. Once the mixture is ready, proceed with the filling as above to form your triangles and fry them.

    Tunisian Cholent, Harissa Barley With Beef


    For 8 people

    • 1.5kg of meat to cook (chulent type) washed and cut in cubes
    • If you can find it, 1 cow feet cut by your butcher with the gelatine inside (that will give a nice natural fat taste), if you cannot find it, don’t worry
    • 500g of barley wheat
    • 3 medium size tomatoes or a tin of chopped tomatoes
    • 2.5 soup spoon of concentrated tomato puree
    • 2 spoons of sugar
    • 2 medium onions sliced
    • 1 whole garlic head washed but still with the skin
    • a generous shake of sweet pepper powder or paprika
    • a generous shake of turmeric powder
    • one teaspoon of harissa
    • sunflower oil
    • salt, pepper,
    • 8 eggs washed, to be cooked in the same cooking pot as the tfina

    In a large, preferably pressure cooker, pot fry the onions with some sunflower oil, add the sugar to caramelize the onions. Add the meat to the caramelized onions. Once the meat has a nice pre-cooked colour, add the spices (turmeric, paprika or sweet pepper powder), salt, pepper, and the harissa. Stir well, and add enough water to recover completely the meat. Add the cow feet if you found it. Cook in the pressure cooker at medium high heat for approximately 30 minutes. Then add the barley wheat, the eggs that have been washed and still with their shell, and the whole garlic head. Refill the pot with water to recover all the ingredients and let it cook at low heat for several hours (at least two). Stir regularly. The longer the dish cooks, the better it will be.

    To serve, break the eggs in two halves. They should have taken a beautiful golden colour and will enhance the presentation.