Chef Lior Sercarz' Tunisian Ma’akoud

When the Spice King himself, Lior Lev Sercarz, was on Hey Sis, Eat This, the Chef shared a family favorite dish he remembers from his childhood living on the kibbutz. This recipe, passed down from Chef Lior's Tunisian grandmother, captures the essence of his childhood memories—simple, soulful, and delicious.

Chef Lior Sercarz' Tunisian Ma’akoud

Why it's on our list

Ma’akoud is a comforting Tunisian dish which Chef Lior fondly remembers his grandmother making on a regular basis when he was a child in Israel. This savory, hearty casserole is made with mashed potatoes, seasoned with warming spices like Aleppo pepper and D’Vora, and enriched with tuna, eggs, and lemon—creating a flavorful, protein-packed meal that is both satisfying and versatile. This dish is loved for its rich, smoky spice profile, the creaminess of the potatoes, and the satisfying bite of tuna, making it a perfect comfort food that can feed a crowd. Serve it with harissa and fresh lemon for an authentic finishing touch that adds layers of heat and brightness to this dish.

Ingredients

• 3 yukon gold potatoes, peeled and diced to 2” cubes (about 3 cups)

• 2 (5oz) cans of oil packed tuna, drained

• 2 Tbsp fresh lemon juice, plus some extra wedges of lemon for serving

• 8 eggs

• Fine sea salt

• ½ tsp Aleppo

• 2 tsp D’Vora

• Olive oil

Directions

Preheat the oven to 400°F.

In a saucepan, bring to boil 1 tablespoon of salt with the potato dice and enough water to cover by 1”.

Reduce the heat to simmer for 10 minutes or until the potatoes are tender.

Drain the potatoes and add them to a large bowl.

Crush the potatoes with a fork, stirring in the tuna, ½ teaspoon of salt, Aleppo, D’Vora, and lemon juice to combine.

Add the eggs, one at a time, until all of the eggs are incorporated.

Heat a 10” heavy bottom oven safe skillet with 2 tablespoons of olive oil until shimmering and add the egg mixture, evening out the top.

Place the pan into the oven and bake for 25 minutes or until a toothpick (or small knife) inserted into the center comes out clean.

Remove the pan from the oven and leave to cool for 5 minutes before flipping the baked eggs out onto a plate.

Serve the ma’akoud with harissa and freshly squeezed lemon.

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Serve it up!