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Lablabi — chickpeas and broth over torn bread with tuna and a soft egg
Principiante
🇹🇳 TunisianFoto: Touzrimounir · CC BY-SA 4.0 ↗

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.

Fonte

Ricetta di Tunisian street kitchens · 🏺 Tradizionale · 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.

Background on Wikipedia ↗

Watch it being made · 3 videos

Harissa HouseEat and ShineDinnersWithDave
⏱ 40 min🍽 4 porzioni🔥 430 kcal🇹🇳 Tunisia🌶️🌶️
HalalPescetarianoSenza latticiniSenza frutta a guscio

Passaggi

  1. 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.

  2. Soft-boil the eggs for 6 minutes, cool them in cold water and peel.

  3. 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.

  4. Ladle the hot chickpeas and plenty of broth over the bread and let it stand 2 minutes to soak.

  5. Top each bowl with a halved egg, tuna, capers and olives.

  6. 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.

💡 Consigli

  • 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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