A traditional Tunisian dessert called Muhallabia.
A spicy dish from Tunisia, named Hout Makli.
Enjoy this Tunisian specialty called Tagine Wusla al-Habib.
Some like it hot on the chag. In Israel, few people celebrate the Jewish New Year with more culinary gusto than the Jews who live, or who have their roots in, Tunisia.
Located on the Rhineland Palitanate, the region developed largely as part of prehistoric volcanic activity and the soils, ranging from red to purple slate to sandstone, reflect wines of often great individuality, varying from vineyard to vineyard.
From the point of view of this critic, Carmel has not only become a friendly place to visit but an establishment that is comfortably challenging the best wineries in Israel.
An increasing number of mini operations in Israel are producing excellent wines. Beyond their high quality, these wines reflect the small nature of their endeavor by reflecting 'the signature' of the winemaker.
The Avidan winery, founded in 2000 by Shlomo and Tzina Avidan on Kibbutz Eyal in the Sharon region, is currently producing about 30,000 bottles annually.
The oak barriques used by the Psagot winery are stored in a cave - dating back to the period of the Second Temple - that contains both ancient pressing facilities and fully modern wine-making tools.
Bravdo winery founded in 2001 sits in heart of vineyards at Karmei Yosef on western slopes of Judean Mountains.
Not striving to produce huge wines that are overloaded with oak and tannins gives the winery the freedom to produce wines that some will describe as "feminine" - that is to say, round, soft, well structured but not at all aggressive.
There is an array of Israeli wines that will make for fine drinking at the Passover seder or at any other dinner.
Australian wines are high in alcohol and tannins, generously oaked and often ripe enough that their fruits seem to have a jam-like consistency, appealing to those who like their wines on the "masculine" side - powerful and aggressive.