Lablabi is one of Tunisia’s most beloved traditional dishes

Ingredients

• 250 g dried chickpeas, soaked overnight in plenty of cold water
• 1 tsp ground cumin
• 1 tsp ground caraway
• Salt 
• 500 g stale bread, finely crumbled
• 2 tbsp traditional Tunisian harissa
• 4 tbsp Chetoui extra virgin olive oil
• 1–1.5 liters water
• Juice of 1/2 lemon
• 2 tsp vinegar
• 2 eggs
• 50 g capers

Preparation:

1. Drain the soaked chickpeas and place them in a pot with fresh water. Add the garlic and salt, then cook until tender (60 minutes)
2. Cook the eggs separately in simmering water for 4 minutes so they remain soft-boiled
3. Divide crumbled stale bread among serving bowls.
4. Pour a generous hot ladle of chickpeas and broth on the bread t soak it.
5. Add Poppa Peppa traditional harissa, cumin, caraway, lemon juice, vinegar, Chetoui olive oil, and soft-boiled egg.
6. Mix well.
7. Garnish with eggs and capers.

Serve your Lablabi hot, with a drizzle of OLYFO Chetoui olive oil for a fresh, green, peppery lift. This traditional Tunisian dish is hearty, spicy, and full of character — try it and taste the magic! It could be a great hangover food idea for your summer parties in Tunisia.

OLYFO grows, presses and exports Tunisian extra virgin olive oil to distributors, retailers and foodservice in more than 12 countries. If you buy for a business, start here.