Leblebi. Say it with me now: Lab-la-bi. Say it again, but faster: Leblebileblebileblebilelebi
But what is it , you ask? Well It’s only the most delicious meal you have ever layed eyes on. It’s one of the cheapest too.
Growing up, this was my favourite meal, which probably made me the best kid ever since it was very very cheap and very very easy and very very quick . And now I’ve made my husband a believer too. Or should I say: leblebiever 😉 ?
Allright, what do you need? You probably have some old stale/ dry bread, maybe you also have a couple of chickpeas and what’s that? Is that an old can of tuna? Well yes , it is…that’s practically all you need for this dish. (To make it like the real thing: Add an egg, harissa and some parsly)
Leblebi is a very old Tunisian recipe. Usually eaten by poor people because of the cheapness of the ingredients. So it’s perfect for those on a tight budget. Not to mention it’s delicious. But these days it’s more of a fast food thing, which makes it very popular among young people. Throughout the country you have special leblebi restaurants where people sit outside, alone, for a quick bite. This recipe is my version of leblebi. There are several variations, but the base of the leblebi is like below.
Ingredients (makes 1 portion)
- Stale/ old bread (enough to almost fill a bowl or plate)
- +- 100 gr. Chickpeas (I’m usually not that prepared so I use the canned ones. But otherwise I would have to let the dry ones sit in water overnight and then cook it for about 2 hours)
- 2 Cups of water
- 1 Tablespoon of canned tuna
- 1 Teaspoon of carvi (preferably ground)
- 1 Teaspoon of cumin
- Salt (to taste)
- 1 Lemon
- 1 Tablespoon of harissa (I like it hot,but it might be a good idea to taste it before you serve it)
- 3 Tablespoons of olive oil
Since I’m kind of OCD, so I like to prepare everything in advance and have it lay it out on the kitchen counter..don’t judge… It’s just easier that way, when you’re making something from a recipe.
Blend the olive oil and the lemon juice. I always use the ‘vinaigrette’- rule: 3 tablespoons of olive oil and 1 tablespoon of lemonjuice. Add some harissa to taste.
Cook the chickpeas in some water. Usually even the canned ones need a little cooking. Do so as needed or until they’re softer. Add the garlic, cumin, carvi and salt.
This is something everybody does differently but I like to put the raw egg already while cooking, to make sure it’s more cooked. It needs to be soft boiled. Turn off the gas after. Some people add the egg after step 5.
Fill your plate/ bowl with bread. Add the “chickpeasoup”, until half your plate/ bowl is full. Don’t forget to ad the tuna.
For the finishing touch, add the blend of harissa, olive oil and lemonjuice to taste