A journey into the hunble kitchens of Jewish Tunisian mothers and grandmothers.
Tunisia’s Jewish community has long has a small but significant presence in this winderful North African country. Sarah Mays and Amos Arinda have been studying the foods of Tunisia from La Goulette to Djerba. They will join Chef Alex in the kitchen to prepare this special meal. Dinner will be a chance to share stories and the savory and sweet dishes of Jewish Tunisian mothers and grandmothers.
This dinner is SOLD OUT! Please call 734.663.3663 to add your name to the wait list.
On the Table: challah with sesame seeds, harissa and olive oil
Kemia: toasted spiced buts, mechouia, houria and botargue.
Brik: potato, tuna, egg, caraway and parsley.
Sardines: Djerba style with rose, cinnamon, paprikea, parsley, seasonal vegetables and m’hamsa
Msoki: Jewish Tunisian spring ragout goat, lamb and beef ribs with fava beans, fennel, artichokes and fresh herbs
Desserts: dates with orange flower water, makrouth, pistachio macaroon with rose flower buttercream and pine nut-lemon baklawa