{"id":7260,"date":"2026-10-17T16:59:38","date_gmt":"2026-10-17T16:59:38","guid":{"rendered":"https:\/\/www.lamaghrebine.com\/index.php\/2026\/10\/17\/savoring-spring-yabrak-a-traditional-tunisian-dish-for-passover\/"},"modified":"2026-10-17T16:59:41","modified_gmt":"2026-10-17T16:59:41","slug":"savoring-spring-yabrak-a-traditional-tunisian-dish-for-passover","status":"publish","type":"post","link":"https:\/\/www.lamaghrebine.com\/index.php\/2026\/10\/17\/savoring-spring-yabrak-a-traditional-tunisian-dish-for-passover\/","title":{"rendered":"Savoring Spring: Yabrak, A Traditional Tunisian Dish for Passover"},"content":{"rendered":"<p>Here is the improved HTML article:<\/p>\n<p><script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\/\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Savoring Spring: Yabrak, A Traditional <a href=\"https:\/\/www.lamaghrebine.com\/index.php\/2026\/10\/07\/a-yabrak-recipe-for-a-tunisian-passover-in-marseille-a-culinary-journey-for-the-maghrebi-diaspora\/\" title=\"A Yabrak Recipe for a Tunisian Passover in Marseille: A Culinary Journey for the Maghrebi Diaspora\">Tunisian<\/a> Dish for Passover\",\n  \"description\": \"A savory Tunisian pastry filled with a vibrant medley of vegetables and fragrant herbs, perfect for the Passover holiday.\",\n  \"prepTime\": \"PT30M\",\n  \"cookTime\": \"PT45M\",\n  \"totalTime\": \"PT1H15M\",\n  \"recipeYield\": \"12-14 pieces\",\n  \"recipeIngredient\": [\n    \"450 g phyllo dough\",\n    \"1 large bunch Swiss chard, stalks removed and leaves finely chopped (about 300 g)\",\n    \"2 medium zucchini, finely chopped (about 300 g)\",\n    \"2 medium carrots, finely chopped (about 100 g)\",\n    \"1 large onion, finely chopped\",\n    \"4 cloves garlic, minced\",\n    \"1 cup fresh parsley, finely chopped\",\n    \"1 cup fresh cilantro, finely chopped\",\n    \"1 tsp ground cumin\",\n    \"\u00bd tsp ground coriander\",\n    \"\u00bd tsp paprika\",\n    \"Salt and black pepper to taste\",\n    \"6 tbsp olive oil\",\n    \"1 cup vegetable broth\",\n    \"6 large eggs\",\n    \"2 cups crumbled feta cheese\",\n    \"Sesame seeds\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Prepare the filling : heat 3 tbsp olive oil in a large skillet over medium heat. Add onion, carrots, zucchini, garlic, cumin, coriander, and paprika. Cook until the vegetables are tender, about 10 minutes. Add Swiss chard and cook until wilted, another 5 minutes. Season with salt and pepper.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"In a separate bowl, beat the eggs and mix with the cooked vegetables, parsley, cilantro, and feta cheese.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Preheat the oven to 350\u00b0F (180\u00b0C).\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Place a piece of phyllo dough on a lightly oiled baking sheet. Brush the dough with olive oil, then place another piece of phyllo dough on top. Repeat until you have 5 layers of phyllo dough.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Spoon about 1\/3 cup of the filling onto the center of the layered phyllo dough. Fold the edges of the dough over the filling to create a packet, pinching the edges to seal.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Repeat with the remaining phyllo dough and filling.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Brush the Yabrak packets with olive oil and sprinkle with sesame seeds.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Bake for 20-25 minutes, or until the phyllo dough is golden brown.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Serve warm.\"\n    }\n  ],\n  \"recipeCategory\": \"Main Course\",\n  \"recipeCuisine\": \"Tunisian\",\n  \"keywords\": [\n    \"recipe\",\n    \"Tunisian\",\n    \"Passover\",\n    \"Yabrak\",\n    \"pastry\",\n    \"vegetables\",\n    \"herbs\"\n  ],\n  \"datePublished\": \"2026-10-17\",\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"name\": \"\"\n  }\n}\n<\/script><\/p>\n<p>This Passover, let&#8217;s come together to celebrate with a dish that transcends borders and unites our community: Yabrak, a savory Tunisian pastry filled with a vibrant medley of vegetables and fragrant herbs. This dish is not only a comforting reminder of home, but also a testament to the resilience and creativity of our ancestors who adapted their recipes to suit different celebrations. As we embark on this journey to recreate this traditional delight, let&#8217;s take a moment to appreciate the rich tapestry of Tunisian cuisine and the enduring spirit of our community.<\/p>\n<h2>History and Origins<\/h2>\n<p>Yabrak, derived from the Arabic word &#8216;qabrak&#8217;, meaning &#8216;dough-wrapped&#8217;, is a versatile pastry that can be filled with a variety of ingredients, from sweet dates and nuts to savory vegetables. Its origins can be traced back to the Ottoman Empire, where it was a common treat across the region. Over time, Yabrak became a staple during the Jewish holiday of Passover, as it is made without leavened grain products, aligning with the dietary restrictions of the holiday.<\/p>\n<h2>Ingredients (makes 12-14 pieces)<\/h2>\n<p>This Yabrak recipe focuses on fresh spring vegetables, making it the perfect dish for the season. Feel free to adapt using local produce, as this dish is all about embracing the beauty of simplicity and celebrating the flavors of the Mediterranean. With a little creativity and experimentation, you can make this recipe your own and add your personal touch to the dish.<\/p>\n<ul>\n<li><b>450 g phyllo dough<\/b> &#8211; the perfect canvas for your filling of choice<\/li>\n<li><b>1 large bunch Swiss chard<\/b> &#8211; stalks removed and leaves finely chopped (about 300 g) &#8211; adding a pop of green to your dish<\/li>\n<li><b>2 medium zucchini<\/b> &#8211; finely chopped (about 300 g) &#8211; the star of the show in this dish<\/li>\n<li><b>2 medium carrots<\/b> &#8211; finely chopped (about 100 g) &#8211; adding a sweet and crunchy texture<\/li>\n<li><b>1 large onion<\/b> &#8211; finely chopped &#8211; the aromatic base of your filling<\/li>\n<li><b>4 cloves garlic<\/b> &#8211; minced &#8211; adding a pungent flavor to your dish<\/li>\n<li><b>1 cup fresh parsley<\/b> &#8211; finely chopped &#8211; adding a bright and fresh flavor<\/li>\n<li><b>1 cup fresh cilantro<\/b> &#8211; finely chopped &#8211; adding a subtle and aromatic flavor<\/li>\n<li><b>1 tsp ground cumin<\/b> &#8211; adding a warm and earthy flavor<\/li>\n<li><b>\u00bd tsp ground coriander<\/b> &#8211; adding a warm and slightly sweet flavor<\/li>\n<li><b>\u00bd tsp paprika<\/b> &#8211; adding a smoky and slightly sweet flavor<\/li>\n<li><b>Salt and black pepper<\/b> to taste &#8211; the perfect seasoning for your dish<\/li>\n<li><b>6 tbsp olive oil<\/b> &#8211; the lifeblood of your dish<\/li>\n<li><b>1 cup vegetable broth<\/b> &#8211; adding moisture and depth to your filling<\/li>\n<li><b>6 large eggs<\/b> &#8211; the perfect accompaniment to your Yabrak<\/li>\n<li><b>2 cups crumbled feta cheese<\/b> &#8211; adding a salty and tangy flavor<\/li>\n<li><b>Sesame seeds<\/b> &#8211; adding a nutty and crunchy texture<\/li>\n<\/ul>\n<h2>Step-by-Step Instructions<\/h2>\n<p>Prep time: 30 minutes | Cook time: 45 minutes | Difficulty: Medium<\/p>\n<ol>\n<li><b>Prepare the filling<\/b>: heat 3 tbsp olive oil in a large skillet over medium heat. Add onion, carrots, zucchini, garlic, cumin, coriander, and paprika. Cook until the vegetables are tender, about 10 minutes. Add Swiss chard and cook until wilted, another 5 minutes. Season with salt and pepper, then remove from heat and let cool. This step is all about building a flavorful base for your filling.<\/li>\n<li><b>Prepare the phyllo dough<\/b>: preheat oven to 180\u00b0C. Brush a baking sheet with 1 tbsp olive oil. Lay a sheet of phyllo dough on a clean, dry surface, keeping the rest covered with a damp cloth to prevent drying. Brush the phyllo dough lightly with olive oil. This step is all about preparing the perfect canvas for your filling.<\/li>\n<li><b>Assemble the Yabrak<\/b>: spoon 2-3 tbsp of the cooled filling onto the lower third of the phyllo dough. Roll the dough over the filling, folding in the sides as you would a burrito, to form a tight cylinder. Place seam-side down on the prepared baking sheet. Repeat with the remaining phyllo dough and filling. This step is all about bringing everything together and creating a beautiful, crispy pastry.<\/li>\n<li><b>Bake the Yabrak<\/b>: brush the assembled Yabrak with the remaining olive oil, then sprinkle with sesame seeds. Bake for 15 minutes, or until the pastry is golden and crisp. Let cool for 5 minutes before serving. This step is all about bringing out the best in your Yabrak.<\/li>\n<li><b>Prepare the eggs<\/b>: while the Yabrak bakes, bring vegetable broth to a simmer in a small saucepan. Crack 2 eggs into the simmering broth, one at a time, and poach for 3-4 minutes until the whites are set but the yolks are still runny. Repeat with the remaining eggs. This step is all about adding a delicious and creamy element to your dish.<\/li>\n<li><b>Serve the Yabrak<\/b>: slice the baked Yabrak into pieces and serve with the poached eggs and crumbled feta cheese. Drizzle with the pan juices from the Yabrak for extra flavor. This step is all about bringing everything together and enjoying the fruits of your labor.<\/li>\n<\/ol>\n<h2>Tips for Success<\/h2>\n<p>Phyllo dough can be tricky to work with, but a damp cloth and quick hands make the process much easier. Here are a few tips to keep in mind:<\/p>\n<ul>\n<li>Keep the phyllo dough covered with a damp cloth at all times to prevent it from drying out and becoming brittle.<\/li>\n<li>Brush each layer of phyllo dough with olive oil to prevent it from drying out during baking.<\/li>\n<li>Don&#8217;t overfill the Yabrak \u2014 it will be difficult to seal and may burst during baking.<\/li>\n<li>If you prefer a firmer filling, saut\u00e9 the vegetables until they are fully cooked and the excess liquid has evaporated.<\/li>\n<\/ul>\n<h2>Regional Variations<\/h2>\n<p>Yabrak can be found filled with a variety of ingredients across Tunisia, including spinach, potatoes, chickpeas, and ground meat. Feel free to experiment with your favorite fillings and make this dish your own.<\/p>\n<h2>Serving and Presentation<\/h2>\n<p>Serve Yabrak warm, cut into pieces for guests to enjoy with their hands. This dish is best enjoyed with a side of harissa for added heat. You can also serve it with a dollop of yogurt or a sprinkle of sumac for added flavor and texture.<\/p>\n<h2>Conclusion<\/h2>\n<p>Yabrak is a delightful reminder of home during the Passover celebrations, a testament to the rich tapestry of Tunisian cuisine and the enduring spirit of our community. Share your Yabrak creations with us in the comments below and celebrate the joy of traditions passed down through generations. Whether you&#8217;re a seasoned cook or a culinary newcomer, this dish is sure to become a favorite in your household.<\/p>\n<div style=\"background:#f8f9fa;border-left:4px solid #0066cc;border-radius:6px;padding:20px 24px;margin:32px 0;\">\n<p style=\"font-size:13px;color:#888;text-transform:uppercase;letter-spacing:0.8px;margin:0 0 6px 0;\">You might also enjoy<\/p>\n<h3 style=\"font-size:18px;margin:0 0 14px 0;color:#222;\">Related Articles<\/h3>\n<ul style=\"margin:0;padding-left:20px;list-style:disc;\">\n<li style=\"margin-bottom:10px;\"><a href=\"https:\/\/www.lamaghrebine.com\/index.php\/2026\/10\/07\/a-yabrak-recipe-for-a-tunisian-passover-in-marseille-a-culinary-journey-for-the-maghrebi-diaspora\/\" style=\"color:#0066cc;text-decoration:none;font-weight:500;\" title=\"A Yabrak Recipe for a Tunisian Passover in Marseille: A Culinary Journey for the Maghrebi Diaspora\">A Yabrak Recipe for a Tunisian Passover in Marseille: A Culinary Journey for the Maghrebi Diaspora<\/a><\/li>\n<li style=\"margin-bottom:10px;\"><a href=\"https:\/\/www.lamaghrebine.com\/index.php\/2026\/10\/14\/celebrating-passover-with-tunisian-yabrak-a-maghrebi-tradition-in-marseille\/\" style=\"color:#0066cc;text-decoration:none;font-weight:500;\" title=\"Celebrating Passover with Tunisian Yabrak: A Maghrebi Tradition in Marseille\">Celebrating Passover with Tunisian Yabrak: A Maghrebi Tradition in Marseille<\/a><\/li>\n<li style=\"margin-bottom:10px;\"><a href=\"https:\/\/www.lamaghrebine.com\/index.php\/2026\/10\/15\/the-radiant-halal-food-scene-of-algerian-lawrence-embracing-hospitality-and-culture\/\" style=\"color:#0066cc;text-decoration:none;font-weight:500;\" title=\"The Radiant Halal Food Scene of Algerian Lawrence: Embracing Hospitality and Culture\">The Radiant Halal Food Scene of Algerian Lawrence: Embracing Hospitality and Culture<\/a><\/li>\n<li style=\"margin-bottom:10px;\"><a href=\"https:\/\/www.lamaghrebine.com\/index.php\/2026\/10\/08\/exquisite-coconut-curry-chickpea-recipe-a-vibrant-vegan-dish-for-summer\/\" style=\"color:#0066cc;text-decoration:none;font-weight:500;\" title=\"Exquisite Coconut Curry Chickpea Recipe: A Vibrant Vegan Dish for Summer\">Exquisite Coconut Curry Chickpea Recipe: A Vibrant Vegan Dish for Summer<\/a><\/li>\n<li style=\"margin-bottom:10px;\"><a href=\"https:\/\/www.lamaghrebine.com\/index.php\/2026\/10\/17\/preserving-culinary-heritage-exploring-south-tunisian-cuisine-with-malek-labidi\/\" style=\"color:#0066cc;text-decoration:none;font-weight:500;\" title=\"Preserving Culinary Heritage: Exploring South Tunisian Cuisine with Malek Labidi\">Preserving Culinary Heritage: Exploring South Tunisian Cuisine with Malek Labidi<\/a><\/li>\n<\/ul>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Celebrate Passover with Yabrak, a traditional Tunisian dish. Transcending borders, it unites our community. Recreate this savory pastry filled with vibrant vegg<\/p>\n","protected":false},"author":1,"featured_media":7259,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[185],"tags":[294,242,92,569,2612],"class_list":["post-7260","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","tag-comfort-food","tag-diaspora-cooking","tag-jewish-culture","tag-passover-recipes","tag-south-tunisian-cuisine"],"featured_image_urls":{"full":["https:\/\/www.lamaghrebine.com\/wp-content\/uploads\/2026\/10\/featured-183.jpg",1280,889,false],"thumbnail":["https:\/\/www.lamaghrebine.com\/wp-content\/uploads\/2026\/10\/featured-183-150x150.jpg",150,150,true],"medium":["https:\/\/www.lamaghrebine.com\/wp-content\/uploads\/2026\/10\/featured-183-300x208.jpg",300,208,true],"medium_large":["https:\/\/www.lamaghrebine.com\/wp-content\/uploads\/2026\/10\/featured-183-768x533.jpg",768,533,true],"large":["https:\/\/www.lamaghrebine.com\/wp-content\/uploads\/2026\/10\/featured-183-1024x711.jpg",1024,711,true],"1536x1536":["https:\/\/www.lamaghrebine.com\/wp-content\/uploads\/2026\/10\/featured-183.jpg",1280,889,false],"2048x2048":["https:\/\/www.lamaghrebine.com\/wp-content\/uploads\/2026\/10\/featured-183.jpg",1280,889,false]},"author_info":{"info":["LaMagh"]},"category_info":"<a href=\"https:\/\/www.lamaghrebine.com\/index.php\/category\/lifestyle\/main-dishes\/\" rel=\"category tag\">Main Dishes<\/a>","tag_info":"Main Dishes","comment_count":"0","_links":{"self":[{"href":"https:\/\/www.lamaghrebine.com\/index.php\/wp-json\/wp\/v2\/posts\/7260","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lamaghrebine.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lamaghrebine.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lamaghrebine.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lamaghrebine.com\/index.php\/wp-json\/wp\/v2\/comments?post=7260"}],"version-history":[{"count":1,"href":"https:\/\/www.lamaghrebine.com\/index.php\/wp-json\/wp\/v2\/posts\/7260\/revisions"}],"predecessor-version":[{"id":7261,"href":"https:\/\/www.lamaghrebine.com\/index.php\/wp-json\/wp\/v2\/posts\/7260\/revisions\/7261"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lamaghrebine.com\/index.php\/wp-json\/wp\/v2\/media\/7259"}],"wp:attachment":[{"href":"https:\/\/www.lamaghrebine.com\/index.php\/wp-json\/wp\/v2\/media?parent=7260"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lamaghrebine.com\/index.php\/wp-json\/wp\/v2\/categories?post=7260"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lamaghrebine.com\/index.php\/wp-json\/wp\/v2\/tags?post=7260"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}