ELLE (UK) - - Explore -

STOCK UP WITH MAAKOODA, deep-fried potato cakes, eaten ei­ther on their own or squished with egg into flat bread, with a dol­lop of harissa for a bit of zing. Make sand­wiches with za­alouk, a spread made with au­bergine, toma­toes, gar­lic, olive oil and spices, or with fried sar­dines on baghira bread (a bit like crum­pets). And when en­ergy wanes, the ubiq­ui­tous sweet mint tea will re­vive.

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