The sfingi my Italian friend’s grandmother used to make for Christmas reminded me of the sfenj my family often ate during Hanukkah. It wasn’t a coincidence.
Deep-fried Tunisian tuna sandwiches known as fricassé are popular across Israel—especially, for some, on Yom Ha’atzmaut
Once an absorption center for North African immigrants, this city in southern Israel has developed a culinary scene that draws on its past, but with the occasional new twist
Popular in everything from stews and sauces to sandwiches and egg dishes, harissa has traveled far from its Tunisian roots
This Tunisian fish dish is perfect for Rosh Hashanah, or any dinner party
This Tunisian recipe makes a perfect dish for a summery Shabbat dinner—or anytime
Amateur chef Rafram Chaddad discovered the wonders of Libyan cuisine in an unlikely place: behind bars
When Israeli artist Rafram Chaddad visited Libya to document its once-thriving Jewish community, he was accused of espionage and put in jail. Now free, he tells of his five months in captivity.
Searching for Jewish cooking in France
Lights, camera, funding, and more
Chef Alain Cohen brings a taste of North Africa to Los Angeles
