Preparing for a nondairy Shavuot, just like some Jews have done for centuries

On the eve of Shavuot this Sunday, Zizet and Shmuel Messalem will eat pkayla, a Tunisian stew of spinach, white beans and meat that's cooked for hours until almost black. The stew is served ceremonially over couscous. It's a delicacy they've served on Shavuot and special occasions for over 70 years, even before they moved from their native Tunisia to Israel in 1949.

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