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 · Fontes
Ingredientes & Passos de preparação
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 passos
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.
Se deseja sentir esta qualidade na sua mesa, o próximo passo é o planeamento do serviço.
Um contacto direto para la seleção do menu, o fluxo do evento e o tom do serviço é o melhor ponto de partida.