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Hafida Ben Rejeb Latta

Recent articles by Hafida Ben Rejeb Latta

Variety of spices on the arab street market stall
Africa

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)

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

Tunisian chicken tajin

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

Omek houria (Tunisian carrot salad)

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