Tunisians eat more pasta per person than almost anyone else. And we didn’t copy Italy—we invented our own pastas. Plural.| kalambyb.substack.com
In Tunisia’s oldest synagogue, women carry eggs etched with hope into a sacred crypt. I brought that ritual to my Paris table—in the shadow of rupture.| kalambyb.substack.com
My month cooking in Paris—and what happened when I brought matriarchal fire to the city’s trendiest arrondissement + brik recipe| Kalām
Fouta Harissa, c’est une déclaration d’origine tissée entre Mahdia, São Paulo et New York * Meet the diaspora women redefining Tunisian textiles for a global audience.| kalambyb.substack.com
My selection of meaningful Eid presents for those seeking to honour tradition with care, grace, and good taste.| Kalām
La Liste Tunisienne, Une Ode à l’Artisanat Tunisien| kalambyb.substack.com
Why Harissa Is Tunisian—and why Couscous Tells a Bigger Story| kalambyb.substack.com
The Weekend Crêpe You Didn’t Know You Needed: How to Master Baghrir. Semolina shopping on Saturday, bubbles on Sunday| kalambyb.substack.com