Lablabi
Lablabi is a Tunisian chickpea soup assembled over torn day-old bread with garlic, cumin, harissa, lemon and olive oil. Its customisable garnishes make a humble bowl intensely aromatic.
Foto: Touzrimounir — Own work · CC BY-SA 4.0 · Fuentes
Ingredientes & Pasos de preparación
8 ingr.
Nota histórica
Lablabi is a Tunisian chickpea soup assembled over torn day-old bread with garlic, cumin, harissa, lemon and olive oil. Its customisable garnishes make a humble bowl intensely aromatic.
5 pasos
Simmer the chickpeas and their liquid with garlic, cumin and salt for 20 minutes.
Poach the eggs separately until the whites set and the yolks remain soft.
Divide torn bread among deep bowls and ladle over enough hot chickpea broth to soften it.
Add chickpeas and an egg to each bowl, then season with harissa and lemon juice.
Finish generously with olive oil, extra cumin and capers.
Let each diner add harissa, lemon, olive oil, capers and a soft egg to taste.
Si desea sentir esta calidad en su mesa, el siguiente paso es la planificación del servicio.
Un contacto directo para la selección del menú, el flujo del evento y el tono del servicio es el mejor punto de partida.