Lablabi

Although lablabi is a popular Tunisian breakfast dish, the recipe is Ottoman in origin. Many historians believe that this delectable dish originated in Turkey. Many people believe that lababe is a Turkish dish that originated during the Ottoman Empire's rule of Tunisia and was the official meal of the Ottoman army. Some people prefer spicy lababe with paprika and harissa, while others prefer only nutrients like eggs, olive oil, and tuna, while still others prefer lababe with just a little olive oil.

Tunisian chickpea soup is a true working-class staple: it's cheap, quick to make, filling, and widely available in low-cost restaurants. Lablabi is a hot and spicy dish that is also very greasy and heavy. It is typically flavored with garlic, cumin, and harissa.

It is traditionally served ladled over chunks of stale crusty bread, drizzled with olive oil, and occasionally with vinegar, lemon, or lime juice, and frequently garnished with cilantro, parsley, and scallions. Lablabi with capers, olives, pickled vegetables, and tuna is a special version, while hergma is made with cow's hooves.