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.