Nissim Aboutboul grew up in the alleys of the old market in Ashkelon, where his father ran a butcher shop. For as long as he can remember, he spent time in the butcher shop and at the workers’ restaurant next door, At Camilo’s. In 2015, when At Camilo’s closed, Aboutboul took over the space and opened Yudicha’s Mafrum, a home-cooking restaurant celebrating both Tripolitan and Tunisian cuisines — the two cultural influences of his parents. These two similar yet subtly different cuisines flowed through the family, merging into a rich culinary tradition at Yudicha’s Mafroum.

Nissim Aboutboul owner, Photo: Amir Menahem

“The mafroum is the star of the menu — soft on the inside and crispy on the outside,” says culinary tour guide Adi Rosen. “In true Tunisian-Tripolitan tradition (where bakeries didn’t operate on Tuesdays at noon, and couscous was eaten as a substitute for bread), wonderful couscous is served here on Tuesdays and Wednesdays (and sometimes Thursdays too), paired with various stews. For example: a meat and bean stew with chard extract (‘T’becha B’salik’ in Tripolitan tradition, ‘Bkeila’ in Tunisian); vegetable soup; a thick bean and potato stew with onions and tomatoes (‘basal ve loubia’ in Tunisian, ‘Kamounia’ in Tripolitan); or a pea and vegetable stew (‘bzili’ in Tripoli, ‘biziloush’ in Tunis). Everything is delicious and authentic.”

 “Through his mouthwatering dishes and his warm, loving nature as a Haredi, Nissim brings hearts together, building a bridge between cultures — between Tripolitans and Tunisians, as well as between secular and Haredi communities. There is hope.”