 Lablabi with the eggs 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) | ||||||
| 353 kcal (1,480 kJ) | |||||||
| |||||||
| Similar dishes | Lablabi (Iraqi) | ||||||
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. 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 may derive from the Turkish word leblebi, meaning grilled chickpeas.
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