Lablabi

Chickpeas are simmered in a garlic-and-cumin broth, then ladled over chunks of stale bread and finished with harissa, olive oil, egg and capers. It is the warming Tunisian breakfast of cold mornings.

Lablabi is a deeply rooted Tunisian staple, though its precise origins are debated — some trace it to Berber culinary traditions, while others point to influences from the broader Arab and Ottoman world. Historically, it was a humble working-class dish born of necessity, using stale bread and inexpensive ingredients like chickpeas to create a filling, warming meal.

Across Tunisia, lablabi varies by region and household: some cooks add tuna, others adjust the heat of the harissa, and the egg is a common but not universal topping. It is especially cherished as a warming breakfast on cold mornings and is widely sold by street vendors, making it both a comfort food and a symbol of Tunisian everyday hospitality.