Lablabi

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Lablabi

Lablabi with the egg option in a Tunis restaurant
Type	Soup
Course	Main course
Place of origin	Tunisia
Region or state	North Africa
Associated cuisine	Tunisian cuisine
Serving temperature	Hot
Main ingredients	Chickpeas, garlic, cumin, stale bread
Ingredients generally used	Olive oil, harissa, eggs, capers, tuna, lemon juice, Baklouti pepper
Variations	Hergma (with cow's trotters), Bizerte lablebi (sandwich style)
Food energy (per serving)	353 kcal (1478 kJ)
Nutritional value (per serving)	Protein 16 g Fat 9 g Carbohydrate 54 g
Similar dishes	Lablabi (Iraqi)
Media: Lablabi

Lablabi or lablebi (لبلابي) is a traditional Tunisian dish based on chickpeas in a thin garlic- and cumin-flavored broth, served over small pieces of stale crusty bread ^[1]. It is a staple comfort food in Tunisia and is also found in variations in Iraq and other parts of the Middle East.

The name derives from the Turkish word leblebi, meaning grilled chickpeas.^[2]

• Main Ingredients:
  • 1 cup dried chickpeas, soaked overnight
  • 4 cups water or vegetable stock
  • 2–3 cloves garlic, minced
  • 1 tsp ground cumin
  • 2 tbsp olive oil
  • 2–3 slices of fresh bread, cubed
  • 1 egg per serving (optional)

• Garnishes:
  • Harissa (to taste)
  • Capers
  • Canned tuna
  • Lemon or lime juice
  • Chopped parsley or cilantro
  • Chopped scallions
  • Olives
  • Vinegar (optional)
  • Baklouti pepper (if available)

1. Prepare the chickpeas: Drain and rinse the soaked chickpeas. Place them in a pot with water or stock. Add minced garlic and cumin. Bring to a boil, then reduce the heat and simmer for 1–1.5 hours, or until the chickpeas are tender.
2. Prepare the bread base: Cut fresh bread into small cubes and place them in individual serving bowls.
3. Assemble the dish: Pour the hot chickpea broth over the bread cubes. Allow the bread to soak and soften.
4. Add toppings: Add a soft-cooked egg (if desired), olive oil, harissa, capers, tuna, and any other garnishes. Adjust seasoning with lemon juice, vinegar, or additional cumin.
5. Serve: Garnish with fresh herbs like parsley or cilantro. Serve hot with additional harissa on the side.

• Hergma: A traditional version made with cow's trotters, adding richness to the broth.
• Bizerte Lablabi ^[3]: A sandwich variation popular in northern Tunisia, made by stuffing a baguette with the chickpea mixture and toppings.
• Iraqi Lablabi ^[4]: A simple dish of chickpeas in broth.

Lablabi was originally a winter breakfast dish, but it is now enjoyed at any time of the day, year-round. It is particularly popular among young people as a late-night meal, often consumed to mitigate the effects of alcohol after a night out.^[5]

• List of Middle Eastern dishes
• Leblebi
• List of African dishes
• List of legume dishes
• Berber cuisine

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