Expiration Date: Jan 30 2027
Under the supervision of the French Lubavitch Rabbinate
Bring the rich, earthy taste of traditional Tunisian Jewish cuisine to your Passover table with Pkaila by Shimon Ariche — a slow-cooked spinach confit prepared with olive oil and traditional spices. This dark, flavorful base is a cornerstone of Sephardic dishes, especially during Shabbat and yom tov meals.
Ready to use and Kosher for Passover , it’s perfect for making the iconic Pkaila stew with beef, beans, and garlic — a soulful dish that embodies centuries of North African Jewish heritage.
Recipe Idea of Classic Tunisian Pkaila Stew
Ingredients:
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1 jar Pkaila Shimon Ariche (400g)
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1 lb stewing beef or lamb, cubed
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1 cup white beans (soaked overnight)
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1 onion, chopped
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4 cloves garlic, crushed
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1 tbsp oil (optional)
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Salt, pepper, and water
Instructions:
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In a large pot, sauté the onion and garlic in a bit of oil until golden.
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Add meat and sear on all sides.
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Add the soaked beans, pkaila paste, salt, and pepper.
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Cover with water and simmer on low for 2–3 hours until tender and thick.
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Serve hot with couscous or matzah / potatoes for Passover.
A must-have for Tunisians — deeply comforting and uniquely Sephardic.