30/11/2025
With a history stretching back 2,600 years, Tunisian Jewry once flourished across the country, filling towns and cities with active communities. Today, only about 200 Jews remain, mostly in Djerbaโs Hara Seghira and Hara Kabiraโthe rare Arab-world communities still welcoming new generations. Djerba also houses El Ghriba, Africaโs oldest synagogue and the site of the annual Lag BaOmer pilgrimage. Tunisian Jews uphold a heritage rooted in coexistence, though many ultimately resettled in France, Israel, and the United States.
๐๐๐๐ฉ๐ช๐ง๐๐ฃ๐ ๐ ๐๐ช๐ฃ๐๐จ๐๐๐ฃ ๐๐๐จ๐ - ๐๐๐๐ ๐จ๐๐ช๐ ๐, ๐๐ฃ ๐๐ค๐ฃ๐ค๐ช๐ง ๐ค๐ ๐๐๐ฏ๐ง๐๐๐ ๐๐๐ง๐๐ฉ๐๐๐ ๐๐ค๐ฃ๐ฉ๐. OneTable JIMENA: Jews Indigenous to the Middle East and North Africa
๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐:
3-4 eggs
3-4 tomatoes, chopped
1 red bell pepper, finely chopped
1 onion, finely chopped
3-4 cloves of garlic, finely chopped
1 Tbsp. tomato puree
2-3 Tbsp. parsley
1 Tbsp. brown sugar
Oil for cooking
1 Tbsp. harissa (optional)
1 Tbsp. paprika
2 tsp. turmeric
ยฝ tsp. cumin
1 tsp. cinnamon
ยฝ tsp. black pepper
salt to taste
๐ฆ๐๐ฒ๐ฝ๐:
1) Heat oil in a large pan and sautรฉ the chopped onion until soft and golden.
2) Add the chopped pepper and cook, stirring, for about 5 minutes until fully softened.
3) Mix in the garlic, then add the tomatoes and tomato purรฉe.
4) Season with sugar, salt, black pepper, spices, and harissa if you prefer heat.
5) Add half the parsley and simmer 5โ7 minutes until the sauce reduces by half.
6) Gently place the eggs on top without stirring.
7) Cover, cook 5 minutes, and serve garnished with remaining parsley.
