Alain just returned from Paris, where he attended his nephew's wedding. Inspired by the visit, he decided to put more Jewish Tunisian specialties on our shabbat menu.
This week, for appetizers, we are serving our breik--fried turnovers with various fillings, and banatage--a large mashed-potato dumpling filled with seasoned beef. (Also, we have Moroccan cigars & matboukha.)
Main dishes: This week we are serving a delicious Tunisian cholent--T'fina Aricha. The grain in the Tunisian cholent is a type of whole kernel wheat. The other ingredients are beef, potato and egg. Two other traditional Tunisian favorites on the menu are P'kaila with Osbana & couscous. P'kaila is a long-simmered stew of spinach, beans and beef. The Osbana is Tunisian kishka, stuffed with fragrant herbs (mint, parsley & cilantro) beef and spice.
Finally, for those looking for a vegetarian entree, we're serving everyone's favorite Tunisian Artichoke Beignet & Fava Bean Tajine (with tofu).
Shabbat Shalom & Bon Appetit!
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