Passover in Marseille: A Tunisian Twist on a Traditional Holiday with a Recipe for Yabrak<\/title><br \/>\n<\/head><br \/>\n<body><br \/>\n<script type=\"application\/ld+json\">\n{\n \"@context\": \"https:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Yabrak\",\n \"description\": \"A savory Tunisian pastry filled with a fragrant mix of vegetables, pine nuts, and spices, traditionally served during Passover.\",\n \"prepTime\": \"PT15M\",\n \"cookTime\": \"PT30M\",\n \"totalTime\": \"PT45M\",\n \"recipeYield\": \"4 servings\",\n \"recipeIngredient\": [\n \"500g phyllo dough\",\n \"4 medium zucchini - finely chopped\",\n \"200g semolina\",\n \"1 cup pine nuts\",\n \"4 medium onions - finely chopped\",\n \"6 cloves garlic - minced\",\n \"2 tsp cumin\",\n \"1 tsp paprika\",\n \"1 tsp cinnamon\",\n \"Salt and pepper to taste\",\n \"1\/2 cup vegetable oil\",\n \"1\/2 cup olive oil\"\n ],\n \"recipeInstructions\": [\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Step 1: Preheat the oven to 350\u00b0F (175\u00b0C).\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Step 2: In a large skillet, heat the vegetable oil and olive oil over medium heat.\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Step 3: Saut\u00e9 the onions until translucent, then add the garlic, cumin, paprika, cinnamon, salt, and pepper. Cook for 2-3 minutes.\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Step 4: Add the zucchini and pine nuts to the skillet and cook until the vegetables are tender.\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Step 5: Lay out the phyllo dough on a lightly floured surface and cut it into squares or rectangles.\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Step 6: Place a spoonful of the filling in the center of each piece of phyllo dough.\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Step 7: Fold the dough over the filling to create a triangle or a parcel, and seal the edges with a bit of water.\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Step 8: Arrange the Yabrak on a baking sheet and brush them with a bit of oil.\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Step 9: Bake the Yabrak in the preheated oven for 20-25 minutes, or until they are golden brown.\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Step 10: Serve the Yabrak hot or at room temperature.\"\n }\n ],\n \"recipeCategory\": \"Main Course\",\n \"recipeCuisine\": \"Moroccan\",\n \"keywords\": \"recipe,maghreb\",\n \"datePublished\": \"2026-10-24\",\n \"author\": {\n \"@type\": \"Organization\",\n \"name\": \"\"\n },\n \"nutrition\": {\n \"@type\": \"NutritionInformation\",\n \"calories\": \"350 calories\"\n }\n}\n<\/script><\/p>\n<p>As the sweet aroma of freshly baked matzo wafts through the air, Marseille comes alive for Passover. For the city’s vibrant Tunisian Jewish community, the eight days of the holiday are an opportunity to celebrate their heritage with a unique twist on traditional dishes. This year, let’s embark on a journey to explore the story of Passover in Marseille, and learn how to prepare a delightful Tunisian treat, Yabrak, that will become a new family favorite. With its rich flavors and delicate texture, this savory pastry is sure to transport your taste buds to the heart of the city’s Tunisian Jewish community.<\/p>\n<h2>History and Origins<\/h2>\n<p>The Jewish community in Marseille has a rich and storied history dating back to the 1st century BC. Despite facing centuries of persecution, the community has persevered and thrived, creating a vibrant cultural tapestry that continues to enrich the city today. During Passover, the community comes together to commemorate the Exodus of the Israelites from Egypt, and to celebrate their freedom and resilience. As the scent of freshly baked matzo fills the air, the community gathers to share in the traditional Seder meal, a sacred ritual that honors the past while looking towards the future.<\/p>\n<p>As we explore the story of Passover in Marseille, we’re reminded of the community’s deep roots in Tunisia. The city’s vibrant quarter is home to a rich tapestry of cultures, with the scent of spices and freshly baked bread wafting through the air. It’s a place where <a href=\"https:\/\/www.lamaghrebine.com\/index.php\/2026\/10\/24\/yabrak-a-passover-tradition-in-tunisian-marseille\/\" title=\"Yabrak: A Passover Tradition in Tunisian Marseille\">tradition<\/a> and innovation blend seamlessly together, where the sounds of Arabic and Hebrew fill the air, and where the warmth of hospitality is always just a step away.<\/p>\n<h2>Introduction to Yabrak<\/h2>\n<p>One of the most cherished traditions in Tunisian Jewish cuisine is Yabrak, a savory pastry filled with a fragrant mix of vegetables, pine nuts, and spices. Often served during Passover, Yabrak is a delicious reminder of the community’s roots in Tunisia, and a perfect dish to share with family and friends. In this recipe, we’ll guide you through the steps to create an authentic Yabrak that will transport you to the heart of Marseille’s Tunisian quarter.<\/p>\n<p>Yabrak is more than just a dish \u2013 it’s a symbol of community and tradition. As you gather around the table to share this delicious treat, you’ll be reminded of the warmth and hospitality that defines the city’s Tunisian Jewish community. With its rich flavors and delicate texture, Yabrak is a true reflection of the community’s cultural heritage, and a dish that’s sure to become a new family favorite.<\/p>\n<h2>Ingredients (makes 12-16 pieces)<\/h2>\n<p>Making Yabrak is a labor of love, but the result is worth every minute. You’ll need a few specialty ingredients to create the perfect filling, but don’t worry \u2013 we’ll walk you through where to find them.<\/p>\n<ul>\n<li><b>500 g phyllo dough<\/b> \u2013 available in the freezer section of most Middle Eastern grocery stores<\/li>\n<li><b>4 medium zucchini<\/b> \u2013 finely chopped<\/li>\n<li><b>4 medium carrots<\/b> \u2013 finely chopped<\/li>\n<li><b>3 medium bell peppers<\/b> \u2013 finely chopped<\/li>\n<li><b>2 medium onions<\/b> \u2013 finely chopped<\/li>\n<li><b>120 g pine nuts<\/b><\/li>\n<li><b>2 tbsp ras el hanout<\/b><\/li>\n<li><b>1 tbsp ground cumin<\/b><\/li>\n<li><b>1 tbsp paprika<\/b><\/li>\n<li><b>2 tbsp olive oil<\/b><\/li>\n<li><b>Salt and black pepper<\/b> to taste<\/li>\n<li><b>12-16 dried grape leaves<\/b> \u2013 available at Middle Eastern grocery stores or online<\/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>Saut\u00e9 the vegetables<\/b>: heat olive oil in a large skillet over medium heat. Add the onions, zucchini, carrots, and bell peppers. Cook until softened, about 10 minutes. Stir in pine nuts, ras el hanout, cumin, paprika, salt, and pepper. Cook for another 5 minutes, until fragrant.<\/li>\n<li><b>Prepare the phyllo dough<\/b>: lay out a sheet of phyllo dough on a clean, floured surface. Brush lightly with water, and top with another sheet of dough. Cut the dough into 3-inch squares.<\/li>\n<li><b>Wrap the filling<\/b>: place a spoonful of filling in the center of each square. Fold the corners in to form a triangle, then roll the triangle up to encase the filling. Repeat until all the dough and filling is used.<\/li>\n<li><b>Steam the yabrak<\/b>: place the grape leaves in the bottom of a steamer basket or large pot with a steamer insert. Arrange the yabrak triangles on top, tightly packed but not overlapping. Steam over boiling water for 20-25 minutes, until the pastry is tender and the filling is cooked through.<\/li>\n<\/ol>\n<h2>Tips for Success<\/h2>\n<p>Yabrak may seem daunting, but with a few simple tips, you’ll be able to create delicious results every time.<\/p>\n<ul>\n<li>Use a clean, dry surface when working with phyllo dough to prevent sticking.<\/li>\n<li>Be careful not to overfill the yabrak \u2013 a spoonful or two of filling is enough.<\/li>\n<li>Cover the prepared yabrak with a damp cloth to prevent them from drying out while you work.<\/li>\n<\/ul>\n<h2>Variations<\/h2>\n<p>Yabrak can be customized to suit your tastes. Try adding chopped olives, feta cheese, or even ground lamb to the filling for a heartier version.<\/p>\n<h2>Serving and Presentation<\/h2>\n<p>Serve Yabrak warm or at room temperature, as a delicious side dish or light main course. Arrange the yabrak on a platter, garnished with fresh herbs if desired. A drizzle of harissa on the side adds a spicy kick.<\/p>\n<h2>Conclusion<\/h2>\n<p>Passover in Marseille is a celebration of tradition and community, and Yabrak is the perfect dish to share with loved ones. With its rich flavors and delicate texture, this Tunisian treat is sure to become a family favorite. So gather your ingredients, roll up your sleeves, and prepare to transport your taste buds to the heart of the city’s Tunisian Jewish community.<\/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\/24\/yabrak-a-passover-tradition-in-tunisian-marseille\/\" style=\"color:#0066cc;text-decoration:none;font-weight:500;\" title=\"Yabrak: A Passover Tradition in Tunisian Marseille\">Yabrak: A Passover Tradition in Tunisian Marseille<\/a><\/li>\n<li style=\"margin-bottom:10px;\"><a href=\"https:\/\/www.lamaghrebine.com\/index.php\/2026\/10\/17\/savoring-spring-yabrak-a-traditional-tunisian-dish-for-passover\/\" style=\"color:#0066cc;text-decoration:none;font-weight:500;\" title=\"Savoring Spring: Yabrak, A Traditional Tunisian Dish for Passover\">Savoring Spring: Yabrak, A Traditional Tunisian Dish for Passover<\/a><\/li>\n<li style=\"margin-bottom:10px;\"><a href=\"https:\/\/www.lamaghrebine.com\/index.php\/2026\/10\/23\/celebrating-ramadan-with-a-traditional-amazigh-recipe-yennayer-feast\/\" style=\"color:#0066cc;text-decoration:none;font-weight:500;\" title=\"Celebrating Ramadan with a traditional Amazigh recipe: Yennayer feast\">Celebrating Ramadan with a traditional Amazigh recipe: Yennayer feast<\/a><\/li>\n<li style=\"margin-bottom:10px;\"><a href=\"https:\/\/www.lamaghrebine.com\/index.php\/2026\/10\/21\/reviving-traditional-maghrebi-cuisine-a-look-at-ramadan-recipes\/\" style=\"color:#0066cc;text-decoration:none;font-weight:500;\" title=\"Reviving Traditional Maghrebi Cuisine: A Look at Ramadan Recipes\">Reviving Traditional Maghrebi Cuisine: A Look at Ramadan Recipes<\/a><\/li>\n<li style=\"margin-bottom:10px;\"><a href=\"https:\/\/www.lamaghrebine.com\/index.php\/2026\/10\/21\/discovering-a-new-chapter-museum-of-moroccan-jewish-culture-in-fez\/\" style=\"color:#0066cc;text-decoration:none;font-weight:500;\" title=\"Discovering a New Chapter: Museum of Moroccan Jewish Culture in Fez\">Discovering a New Chapter: Museum of Moroccan Jewish Culture in Fez<\/a><\/li>\n<\/ul>\n<\/div>\n<p><\/body><br \/>\n<\/html><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Discover a unique twist on traditional Passover dishes in Marseille’s vibrant Tunisian Jewish community. Learn how to prepare a delightful Tunisian Yabrak recip<\/p>\n","protected":false},"author":1,"featured_media":7560,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[185],"tags":[2473,92,463,281,2612],"class_list":["post-7561","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","tag-adapted-recipes","tag-jewish-culture","tag-marseille-cuisine","tag-passover","tag-south-tunisian-cuisine"],"featured_image_urls":{"full":["https:\/\/www.lamaghrebine.com\/wp-content\/uploads\/2026\/10\/featured-283.jpg",1280,853,false],"thumbnail":["https:\/\/www.lamaghrebine.com\/wp-content\/uploads\/2026\/10\/featured-283-150x150.jpg",150,150,true],"medium":["https:\/\/www.lamaghrebine.com\/wp-content\/uploads\/2026\/10\/featured-283-300x200.jpg",300,200,true],"medium_large":["https:\/\/www.lamaghrebine.com\/wp-content\/uploads\/2026\/10\/featured-283-768x512.jpg",768,512,true],"large":["https:\/\/www.lamaghrebine.com\/wp-content\/uploads\/2026\/10\/featured-283-1024x682.jpg",1024,682,true],"1536x1536":["https:\/\/www.lamaghrebine.com\/wp-content\/uploads\/2026\/10\/featured-283.jpg",1280,853,false],"2048x2048":["https:\/\/www.lamaghrebine.com\/wp-content\/uploads\/2026\/10\/featured-283.jpg",1280,853,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\/7561","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=7561"}],"version-history":[{"count":1,"href":"https:\/\/www.lamaghrebine.com\/index.php\/wp-json\/wp\/v2\/posts\/7561\/revisions"}],"predecessor-version":[{"id":7562,"href":"https:\/\/www.lamaghrebine.com\/index.php\/wp-json\/wp\/v2\/posts\/7561\/revisions\/7562"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lamaghrebine.com\/index.php\/wp-json\/wp\/v2\/media\/7560"}],"wp:attachment":[{"href":"https:\/\/www.lamaghrebine.com\/index.php\/wp-json\/wp\/v2\/media?parent=7561"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lamaghrebine.com\/index.php\/wp-json\/wp\/v2\/categories?post=7561"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lamaghrebine.com\/index.php\/wp-json\/wp\/v2\/tags?post=7561"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}

{"id":7561,"date":"2026-10-24T10:58:46","date_gmt":"2026-10-24T10:58:46","guid":{"rendered":"https:\/\/www.lamaghrebine.com\/index.php\/2026\/10\/24\/passover-in-marseille-a-tunisian-twist-on-a-traditional-holiday-with-a-recipe-for-yabrak\/"},"modified":"2026-10-24T10:58:50","modified_gmt":"2026-10-24T10:58:50","slug":"passover-in-marseille-a-tunisian-twist-on-a-traditional-holiday-with-a-recipe-for-yabrak","status":"publish","type":"post","link":"https:\/\/www.lamaghrebine.com\/index.php\/2026\/10\/24\/passover-in-marseille-a-tunisian-twist-on-a-traditional-holiday-with-a-recipe-for-yabrak\/","title":{"rendered":"Passover in Marseille: A Tunisian Twist on a Traditional Holiday with a Recipe for Yabrak"},"content":{"rendered":"

\n
\nPassover in Marseille: A Tunisian Twist on a Traditional Holiday with a Recipe for Yabrak<\/title><br \/>\n<\/head><br \/>\n<body><br \/>\n<script type=\"application\/ld+json\">\n{\n \"@context\": \"https:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Yabrak\",\n \"description\": \"A savory Tunisian pastry filled with a fragrant mix of vegetables, pine nuts, and spices, traditionally served during Passover.\",\n \"prepTime\": \"PT15M\",\n \"cookTime\": \"PT30M\",\n \"totalTime\": \"PT45M\",\n \"recipeYield\": \"4 servings\",\n \"recipeIngredient\": [\n \"500g phyllo dough\",\n \"4 medium zucchini - finely chopped\",\n \"200g semolina\",\n \"1 cup pine nuts\",\n \"4 medium onions - finely chopped\",\n \"6 cloves garlic - minced\",\n \"2 tsp cumin\",\n \"1 tsp paprika\",\n \"1 tsp cinnamon\",\n \"Salt and pepper to taste\",\n \"1\/2 cup vegetable oil\",\n \"1\/2 cup olive oil\"\n ],\n \"recipeInstructions\": [\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Step 1: Preheat the oven to 350\u00b0F (175\u00b0C).\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Step 2: In a large skillet, heat the vegetable oil and olive oil over medium heat.\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Step 3: Saut\u00e9 the onions until translucent, then add the garlic, cumin, paprika, cinnamon, salt, and pepper. Cook for 2-3 minutes.\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Step 4: Add the zucchini and pine nuts to the skillet and cook until the vegetables are tender.\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Step 5: Lay out the phyllo dough on a lightly floured surface and cut it into squares or rectangles.\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Step 6: Place a spoonful of the filling in the center of each piece of phyllo dough.\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Step 7: Fold the dough over the filling to create a triangle or a parcel, and seal the edges with a bit of water.\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Step 8: Arrange the Yabrak on a baking sheet and brush them with a bit of oil.\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Step 9: Bake the Yabrak in the preheated oven for 20-25 minutes, or until they are golden brown.\"\n },\n {\n \"@type\": \"HowToStep\",\n \"text\": \"Step 10: Serve the Yabrak hot or at room temperature.\"\n }\n ],\n \"recipeCategory\": \"Main Course\",\n \"recipeCuisine\": \"Moroccan\",\n \"keywords\": \"recipe,maghreb\",\n \"datePublished\": \"2026-10-24\",\n \"author\": {\n \"@type\": \"Organization\",\n \"name\": \"\"\n },\n \"nutrition\": {\n \"@type\": \"NutritionInformation\",\n \"calories\": \"350 calories\"\n }\n}\n<\/script><\/p>\n<p>As the sweet aroma of freshly baked matzo wafts through the air, Marseille comes alive for Passover. For the city’s vibrant Tunisian Jewish community, the eight days of the holiday are an opportunity to celebrate their heritage with a unique twist on traditional dishes. This year, let’s embark on a journey to explore the story of Passover in Marseille, and learn how to prepare a delightful Tunisian treat, Yabrak, that will become a new family favorite. With its rich flavors and delicate texture, this savory pastry is sure to transport your taste buds to the heart of the city’s Tunisian Jewish community.<\/p>\n<h2>History and Origins<\/h2>\n<p>The Jewish community in Marseille has a rich and storied history dating back to the 1st century BC. Despite facing centuries of persecution, the community has persevered and thrived, creating a vibrant cultural tapestry that continues to enrich the city today. During Passover, the community comes together to commemorate the Exodus of the Israelites from Egypt, and to celebrate their freedom and resilience. As the scent of freshly baked matzo fills the air, the community gathers to share in the traditional Seder meal, a sacred ritual that honors the past while looking towards the future.<\/p>\n<p>As we explore the story of Passover in Marseille, we’re reminded of the community’s deep roots in Tunisia. The city’s vibrant quarter is home to a rich tapestry of cultures, with the scent of spices and freshly baked bread wafting through the air. It’s a place where <a href=\"https:\/\/www.lamaghrebine.com\/index.php\/2026\/10\/24\/yabrak-a-passover-tradition-in-tunisian-marseille\/\" title=\"Yabrak: A Passover Tradition in Tunisian Marseille\">tradition<\/a> and innovation blend seamlessly together, where the sounds of Arabic and Hebrew fill the air, and where the warmth of hospitality is always just a step away.<\/p>\n<h2>Introduction to Yabrak<\/h2>\n<p>One of the most cherished traditions in Tunisian Jewish cuisine is Yabrak, a savory pastry filled with a fragrant mix of vegetables, pine nuts, and spices. Often served during Passover, Yabrak is a delicious reminder of the community’s roots in Tunisia, and a perfect dish to share with family and friends. In this recipe, we’ll guide you through the steps to create an authentic Yabrak that will transport you to the heart of Marseille’s Tunisian quarter.<\/p>\n<p>Yabrak is more than just a dish \u2013 it’s a symbol of community and tradition. As you gather around the table to share this delicious treat, you’ll be reminded of the warmth and hospitality that defines the city’s Tunisian Jewish community. With its rich flavors and delicate texture, Yabrak is a true reflection of the community’s cultural heritage, and a dish that’s sure to become a new family favorite.<\/p>\n<h2>Ingredients (makes 12-16 pieces)<\/h2>\n<p>Making Yabrak is a labor of love, but the result is worth every minute. You’ll need a few specialty ingredients to create the perfect filling, but don’t worry \u2013 we’ll walk you through where to find them.<\/p>\n<ul>\n<li><b>500 g phyllo dough<\/b> \u2013 available in the freezer section of most Middle Eastern grocery stores<\/li>\n<li><b>4 medium zucchini<\/b> \u2013 finely chopped<\/li>\n<li><b>4 medium carrots<\/b> \u2013 finely chopped<\/li>\n<li><b>3 medium bell peppers<\/b> \u2013 finely chopped<\/li>\n<li><b>2 medium onions<\/b> \u2013 finely chopped<\/li>\n<li><b>120 g pine nuts<\/b><\/li>\n<li><b>2 tbsp ras el hanout<\/b><\/li>\n<li><b>1 tbsp ground cumin<\/b><\/li>\n<li><b>1 tbsp paprika<\/b><\/li>\n<li><b>2 tbsp olive oil<\/b><\/li>\n<li><b>Salt and black pepper<\/b> to taste<\/li>\n<li><b>12-16 dried grape leaves<\/b> \u2013 available at Middle Eastern grocery stores or online<\/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>Saut\u00e9 the vegetables<\/b>: heat olive oil in a large skillet over medium heat. Add the onions, zucchini, carrots, and bell peppers. Cook until softened, about 10 minutes. Stir in pine nuts, ras el hanout, cumin, paprika, salt, and pepper. Cook for another 5 minutes, until fragrant.<\/li>\n<li><b>Prepare the phyllo dough<\/b>: lay out a sheet of phyllo dough on a clean, floured surface. Brush lightly with water, and top with another sheet of dough. Cut the dough into 3-inch squares.<\/li>\n<li><b>Wrap the filling<\/b>: place a spoonful of filling in the center of each square. Fold the corners in to form a triangle, then roll the triangle up to encase the filling. Repeat until all the dough and filling is used.<\/li>\n<li><b>Steam the yabrak<\/b>: place the grape leaves in the bottom of a steamer basket or large pot with a steamer insert. Arrange the yabrak triangles on top, tightly packed but not overlapping. Steam over boiling water for 20-25 minutes, until the pastry is tender and the filling is cooked through.<\/li>\n<\/ol>\n<h2>Tips for Success<\/h2>\n<p>Yabrak may seem daunting, but with a few simple tips, you’ll be able to create delicious results every time.<\/p>\n<ul>\n<li>Use a clean, dry surface when working with phyllo dough to prevent sticking.<\/li>\n<li>Be careful not to overfill the yabrak \u2013 a spoonful or two of filling is enough.<\/li>\n<li>Cover the prepared yabrak with a damp cloth to prevent them from drying out while you work.<\/li>\n<\/ul>\n<h2>Variations<\/h2>\n<p>Yabrak can be customized to suit your tastes. Try adding chopped olives, feta cheese, or even ground lamb to the filling for a heartier version.<\/p>\n<h2>Serving and Presentation<\/h2>\n<p>Serve Yabrak warm or at room temperature, as a delicious side dish or light main course. Arrange the yabrak on a platter, garnished with fresh herbs if desired. A drizzle of harissa on the side adds a spicy kick.<\/p>\n<h2>Conclusion<\/h2>\n<p>Passover in Marseille is a celebration of tradition and community, and Yabrak is the perfect dish to share with loved ones. With its rich flavors and delicate texture, this Tunisian treat is sure to become a family favorite. So gather your ingredients, roll up your sleeves, and prepare to transport your taste buds to the heart of the city’s Tunisian Jewish community.<\/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\/24\/yabrak-a-passover-tradition-in-tunisian-marseille\/\" style=\"color:#0066cc;text-decoration:none;font-weight:500;\" title=\"Yabrak: A Passover Tradition in Tunisian Marseille\">Yabrak: A Passover Tradition in Tunisian Marseille<\/a><\/li>\n<li style=\"margin-bottom:10px;\"><a href=\"https:\/\/www.lamaghrebine.com\/index.php\/2026\/10\/17\/savoring-spring-yabrak-a-traditional-tunisian-dish-for-passover\/\" style=\"color:#0066cc;text-decoration:none;font-weight:500;\" title=\"Savoring Spring: Yabrak, A Traditional Tunisian Dish for Passover\">Savoring Spring: Yabrak, A Traditional Tunisian Dish for Passover<\/a><\/li>\n<li style=\"margin-bottom:10px;\"><a href=\"https:\/\/www.lamaghrebine.com\/index.php\/2026\/10\/23\/celebrating-ramadan-with-a-traditional-amazigh-recipe-yennayer-feast\/\" style=\"color:#0066cc;text-decoration:none;font-weight:500;\" title=\"Celebrating Ramadan with a traditional Amazigh recipe: Yennayer feast\">Celebrating Ramadan with a traditional Amazigh recipe: Yennayer feast<\/a><\/li>\n<li style=\"margin-bottom:10px;\"><a href=\"https:\/\/www.lamaghrebine.com\/index.php\/2026\/10\/21\/reviving-traditional-maghrebi-cuisine-a-look-at-ramadan-recipes\/\" style=\"color:#0066cc;text-decoration:none;font-weight:500;\" title=\"Reviving Traditional Maghrebi Cuisine: A Look at Ramadan Recipes\">Reviving Traditional Maghrebi Cuisine: A Look at Ramadan Recipes<\/a><\/li>\n<li style=\"margin-bottom:10px;\"><a href=\"https:\/\/www.lamaghrebine.com\/index.php\/2026\/10\/21\/discovering-a-new-chapter-museum-of-moroccan-jewish-culture-in-fez\/\" style=\"color:#0066cc;text-decoration:none;font-weight:500;\" title=\"Discovering a New Chapter: Museum of Moroccan Jewish Culture in Fez\">Discovering a New Chapter: Museum of Moroccan Jewish Culture in Fez<\/a><\/li>\n<\/ul>\n<\/div>\n<p><\/body><br \/>\n<\/html><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Discover a unique twist on traditional Passover dishes in Marseille’s vibrant Tunisian Jewish community. Learn how to prepare a delightful Tunisian Yabrak recip<\/p>\n","protected":false},"author":1,"featured_media":7560,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[185],"tags":[2473,92,463,281,2612],"class_list":["post-7561","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","tag-adapted-recipes","tag-jewish-culture","tag-marseille-cuisine","tag-passover","tag-south-tunisian-cuisine"],"featured_image_urls":{"full":["https:\/\/www.lamaghrebine.com\/wp-content\/uploads\/2026\/10\/featured-283.jpg",1280,853,false],"thumbnail":["https:\/\/www.lamaghrebine.com\/wp-content\/uploads\/2026\/10\/featured-283-150x150.jpg",150,150,true],"medium":["https:\/\/www.lamaghrebine.com\/wp-content\/uploads\/2026\/10\/featured-283-300x200.jpg",300,200,true],"medium_large":["https:\/\/www.lamaghrebine.com\/wp-content\/uploads\/2026\/10\/featured-283-768x512.jpg",768,512,true],"large":["https:\/\/www.lamaghrebine.com\/wp-content\/uploads\/2026\/10\/featured-283-1024x682.jpg",1024,682,true],"1536x1536":["https:\/\/www.lamaghrebine.com\/wp-content\/uploads\/2026\/10\/featured-283.jpg",1280,853,false],"2048x2048":["https:\/\/www.lamaghrebine.com\/wp-content\/uploads\/2026\/10\/featured-283.jpg",1280,853,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\/7561","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=7561"}],"version-history":[{"count":1,"href":"https:\/\/www.lamaghrebine.com\/index.php\/wp-json\/wp\/v2\/posts\/7561\/revisions"}],"predecessor-version":[{"id":7562,"href":"https:\/\/www.lamaghrebine.com\/index.php\/wp-json\/wp\/v2\/posts\/7561\/revisions\/7562"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lamaghrebine.com\/index.php\/wp-json\/wp\/v2\/media\/7560"}],"wp:attachment":[{"href":"https:\/\/www.lamaghrebine.com\/index.php\/wp-json\/wp\/v2\/media?parent=7561"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lamaghrebine.com\/index.php\/wp-json\/wp\/v2\/categories?post=7561"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lamaghrebine.com\/index.php\/wp-json\/wp\/v2\/tags?post=7561"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}