Tunisian cuisine is mostly based on seasonal and fresh ingredients. The "M'soki" dish is a slow stew that is a celebration and thanksgiving for all the spring vegetables.
In the traditional form, the dish is always served with "esbana" These are intestines filled with spinach, rice and meat, cooked in the masuki stew. The dish is served in a deep bowl, and it is customary for each diner to break a matzah into his plate. Some Tunisians also add a leg of lamb, meat that gives the dish an additional depth of flavor. It is the jewel in the crown of Tunisian stews, the "Fakeila" stew is the most popular. It's a traditional and festive dish with an intoxicating smell of mint and coriander served on Seder night together withMatzah pieces that serve as a kind of soup almonds. For more Tunisian recipes, visit the Walla system! website. For a Tunisian stew of long-cooked meat special for Passover, with plenty of vegetables that are now in season, visit Walla. system!