Lablabi (لبلابي) is a simple Tunisian dish made from chickpeas and stale bread. It is one of the traditional dishes of Tunisian cuisine. Originally, lablabi was popular among people doing hard physical labor. Over time, it became a favorite dish across all social classes, and today, everyone enjoys it.
The main ingredient in lablabi is chickpeas, which are soaked first, ideally overnight. They are then simmered with spices until perfectly tender. The result is a thick, aromatic soup with soft chickpeas.
Lablabi is traditionally served in a ceramic bowl, with pieces of stale bread at the bottom that soak up the flavorful broth. It is served with a range of toppings and seasonings, commonly including harissa, olive oil, garlic, and a soft-boiled egg. Some versions may include meat (beef shank) or canned tuna.
Lablabi is especially popular during the winter months when people crave warm and hearty meals. Many Tunisians consider lablabi one of the dishes that represent authentic Tunisian cuisine. Thanks to its affordability, it is also popular among people on a budget. In the Tunisian city of Bizerta, you can even find lablabi served as a sandwich.
Before eating, the contents of the bowl are mixed thoroughly with two spoons, creating a kind of “thick mash.” Despite its not-so-attractive appearance, lablabi is incredibly tasty. I absolutely fell in love with the version that included egg and garlic. Depending on the amount of harissa, the dish can be very spicy.
The price of lablabi depends on the number of ingredients. For a simple lablabi (just chickpeas with stale bread and harissa), I paid 7 TND (2.20 EUR) in Kairouan, while the version with egg and garlic cost me 9.800 TND (3 EUR) in Tunis.
Bon appétit!
