Make A Spicy Jewish Soup from North Africa

Bread bakers set aside a portion of yeasted dough to act as a starter for the next batch of bread. This starter is called a sponge, poolish, levain de boulanger in French, and biga in Italian. But in this medieval soup of the Jews of North Africa it is the foundation to a soup. The […]

Pumpkin Inspiration from Tunisian Jewish Cuisine

Tunisian Jews traditionally ate the same way as the Muslim population, that is, they ate little plates as part of a meze table, or what was called an ādū, a Tunisian Arabic expression for meze, an assortment of olives, relishes, pickles and prepared food served on small plates as an entire meal or to nibble. […]

Site maintained by StudioSJS