Lablabi
Tunisian dish based on chickpeas
From Wikipedia, the free encyclopedia
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.[1] It is a staple comfort food in Tunisia and is also found in variations in Iraq and other parts of the Middle East.
TypeSoup
CourseMain course
Place of originTunisia
Region or stateNorth Africa
 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) | ||||||
The name derives from the Turkish word leblebi, meaning grilled chickpeas.[2]
Variations
- Hergma: A traditional version made with cow's trotters, adding richness to the broth.
- Bizerte Lablabi:[3] A sandwich variation popular in northern Tunisia, made by stuffing a baguette with the chickpea mixture and toppings.
- Iraqi Lablabi:[4] A simple dish of chickpeas in broth.
Cultural significance
Lablabi was originally a winter breakfast dish, but it is now enjoyed at any time of the day, year-round. It is particularly popular among young people as a late-night meal, often consumed to mitigate the effects of alcohol after a night out.[5]
Nutritional information
| Nutrient (Per 100g) | Value |
|---|---|
| Calories | 353 |
| Protein | 16g |
| Fat | 9g |
| Carbohydrates | 54g |
| Fiber | 12g |
| Sugar | 2g |
| Sodium | 480mg |
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