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Gary Latham
Chef Rafik Tlatli cooks fish stew in Nabeul.
Chef Rafik Tlatli’s recipe for ojja includes spices and merguez sausage.
Chef Rafik Tatli’s ojja, a popular breakfast dish.
A shopper browses stalls in a spice market in Nabeul medina.
Tunisian couscous with fish stew and vegetables cooked by chef Rafik Tlatli, Nabeul.
Ojja with merguez
Rafik buying radishes at the market.
The family gathers around the table laden with dishes showing off a plethora of colours.
Bowls of ojja, beans and harissa. In Tunisia, ojja is often seen as a form of fast food.
Head to Nabeul's spice market to be surrounded by mounds of red, orange and yellow spices and buckets loaded with lentils, onions and olives.
