Lablabi

Lablabi, sometimes spelled Lablebi, is a cherished Tunisian dish featuring chickpeas simmered in a fragrant, thin broth infused with garlic and cumin. This comforting soup is traditionally ladled over chunks of stale, crusty bread, making it both resourceful and hearty.

In Tunisia, lablabi is a staple at many budget-friendly eateries and is highly versatile, often personalized with a variety of toppings. Common additions include a raw or soft-cooked egg, a drizzle of olive oil, a spicy kick from harissa, and extra cumin to enhance its depth of flavor. Some enjoy adding capers, tuna, and occasionally, olives. A touch of garlic, a splash of vinegar, or a squeeze of lemon or lime juice can further elevate the taste. Fresh garnishes like cilantro, parsley, and scallions introduce bursts of color and freshness.

There is also a variation called hergma, which replaces the chickpeas with cows' trotters, offering a different texture and flavor profile. Whether you stick to the classic version or explore hergma, lablabi is a dish that beautifully showcases the rich and diverse flavors of Tunisian cuisine.