Intermediate
Moroccan
Chicken Tagine with Olives and Lemon
Source: Traditional
90 min4420 kcal
HalalGluten-freeDairy-free
Lablabi
Stale bread torn into a bowl, buried under garlicky chickpeas and their broth, then dressed at the table with harissa, cumin, olive oil, tuna and a soft egg.
Source
Recipe by Tunisian street kitchens · 🏺 Traditional · The counter-and-cart side of Tunisian food — fried to order, eaten standing, and hotter with harissa than any tourist expects.
Tunisian · breakfast soup — An ownerless traditional dish, so no cook is credited. The cited article confirms lablabi as a traditional Tunisian chickpea soup served over torn stale bread with garlic, cumin, harissa and olive oil. Quantities and method here are this book's own.
Watch it being made · 3 videos
⏱ 40 min🍽 4 servings🔥 430 kcal🇹🇳 Tunisia🌶️🌶️
HalalPescatarianDairy-freeNut-free
Steps
Bring the chickpeas and their liquid to a simmer with the garlic, half the cumin and a good pinch of salt. Give it 15 minutes.
Soft-boil the eggs for 6 minutes, cool them in cold water and peel.
Tear the bread into rough chunks and divide it between four deep bowls, filling each about half way.
💡 Stale bread is the point — fresh bread turns to paste the moment the broth hits it.
Ladle the hot chickpeas and plenty of broth over the bread and let it stand 2 minutes to soak.
Top each bowl with a halved egg, tuna, capers and olives.
Finish with harissa, the rest of the cumin, a hard pour of olive oil and a squeeze of lemon. Stir it all together to eat.
💡 Tips
- In Tunis this is what you eat at 7am, standing at a counter, in winter. It is built to be cheap, hot and filling.
- The broth should be generous — lablabi is a soup, not a bowl of wet bread. Keep extra chickpea liquid to top it up.
- Vegan version: leave out the egg and tuna. It stays a real, complete dish.
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