Hafida Ben Rejeb Latta

Recent articles by Hafida Ben Rejeb Latta

Variety of spices on the arab street market stall

Tunisian food: how to cook like a local

A blue pattened bowl filled with a tomatoey soup, topped with chopped green herbs with slices of bread on the side

Meat and poultry

Shorbat frik (Tunisian soup)

a red plate filled with squares of chicken tajin topped with herbs and a quartered boiled egg alongside

Meat and poultry

Tunisian chicken tajin

a blue and white bowl filled with an orange puree topped with olives

Omek houria (Tunisian carrot salad)