Kosher for Passover Pkaila Shimon Ariche

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:

• 1 jar Pkaila Shimon Ariche (400g)

• 1 lb stewing beef or lamb, cubed

• 1 cup white beans (soaked overnight)

• 1 onion, chopped

• 4 cloves garlic, crushed

• 1 tbsp oil (optional)

• Salt, pepper, and water

Instructions:

1. In a large pot, sauté the onion and garlic in a bit of oil until golden.

2. Add meat and sear on all sides.

3. Add the soaked beans, pkaila paste, salt, and pepper.

4. Cover with water and simmer on low for 2–3 hours until tender and thick.

5. Serve hot with couscous or matzah / potatoes for Passover.

A must-have for Tunisians — deeply comforting and uniquely Sephardic.