Tunisian Aperitif With Matan Choufan and His Mother, Brigitte Choufan

  • Demo Workshop
  • 12 August, 18:30 — 20:30
  • Asif's 4th floor
  • 90 NIS
Asif content director Matan Choufan and his mother Brigitte

Jewish Food Society in collaboration with Asif present: “Generations”, a monthly series of events featuring two generations of one family. Join us for a live demonstration of the family’s recipes, followed by a light meal paired with a drink.

At the workshops, hear from the family members about their their culinary traditions, and the differences as well as the similarities between the generations.

Opening the series are Matan Choufan and his mother, Brigitte Choufan. The two will tell us about their family table and show us how to make a traditional fricassee with harissa, preserved lemon, and tirshi; as well as sweet filo cigars filled with almonds alongside a Tunisian fig brandy cocktail.

The recipes are based on “Recettes Classiques de Cuisine Tunisienne” by Edmond Zeitoun, a rare cookbook donated to our library by Mrs. Choufan and recommended by Claudia Roden.


Tunisian fricassée with all the fixings harissa, preserved lemon, tirshi and more.

Tunisian brik filled with potatoes

Sweet cigars filled with almonds

Boukha (Tunisian fig brandy) cocktail

About the performers

Brigitte Choufan

Tunisian Cook

Brigitte Choufan has called three countries home. Born in Tunis in 1958, she moved to the suburbs of Paris when she was 10 years and to Israel when she was 28. She started to cook when she married and the first cookbook she purchased was “Recettes Classiques de Cuisine Tunisienne” by Edmund Zeitoun (which she donated to Asif’s library). Since then, she has developed a fondness for baking and explored the flavors of many cuisines. Still, she continues to cook classic Jewish Tunisian recipes, especially for holidays and Shabbat.

Matan Choufan

Director of Content @ Asif

Born and raised in Eilat to a Tunisian family, Matan Choufan is a culinary expert and journalist based in Givatayim. He previously worked as the deputy editor at Israel’s premier culinary magazine, HaShulchan and a regular contributor to Haaretz’s weekend magazine. He is a graduate of Tel Aviv University and the Danon Culinary School.

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