World Cuisines

Lablabi

Tunisia

The chickpea breakfast of Tunis: lablabi — chickpeas simmered with cumin and garlic, poured over torn stale bread with harissa, olive oil, a soft egg and tuna — the winter warmer of the medina. Ingredients: chickpeas, stale bread, harissa, cumin, garlic, olive oil, lemon, eggs, tuna, capers, olives.

What it is

The chickpea breakfast of Tunis: lablabi — chickpeas simmered with cumin and garlic, poured over torn stale bread with harissa, olive oil, a soft egg and tuna — the winter warmer of the medina. Ingredients: chickpeas, stale bread, harissa, cumin, garlic, olive oil, lemon, eggs, tuna, capers, olives. Recipe: 1) Simmer chickpeas with cumin and garlic until broth-rich. 2) Tear bread into bowls. 3) Ladle chickpeas and broth over; top with harissa, oil, egg and tuna. 4) Mix at the table (the ritual stir). Serve: from Tunis's famous lablabi stalls, standing, in earthenware bowls. Flavor: earthy, fiery, lemon-bright. History: lablabi fed Tunis's workers for generations; its stalls are medina institutions. See also: Brik, Couscous (Tunisian).

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