How to Make Lablabi

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Lablabi is one of the most delicious soup dishes in Tunisia. Most people eat Lablabi for breakfast. It is a hearty meal with mouthwatering flavors to satisfy your taste buds. Here is the list of ingredients and step-by-step procedure to make Lablabi. Read on!

Ingredients

  • Two cups of dried chickpeas
  • One teaspoon of baking soda
  • Four slices of bread
  • Two teaspoons of ground cumin
  • One teaspoon of ground caraway
  • Two tablespoons of harissa
  • One lemon
  • Four cloves of pressed garlic
  • One teaspoon of salt
  • Three tablespoons of olive oil
  • Three tablespoons of white vinegar
  • Four eggs
  • Eight ounces of canned tuna
  • Salt to taste
  • Black or green olives

Instructions

  1. Use a large amount of water to soak chickpeas for 12-15 hours
  2. Once soaked, drain and rinse these chickpeas
  3. Now, cook the chickpeas and cloves of garlic in four cups of water
  4. Don’t use salt at this moment
  5. Cook for 15-20 minutes
  6. Reduce the heat to medium and cook for one hour
  7. Cover the chickpeas with about 5cm or 2inches of water
  8. Continue cooking until the chickpeas are tenderer
  9. Now add salt to the chickpeas and cook for five minutes

For seasoning, you will need to follow these steps:

  1. Add olive oil, lemon juice, harissa, caraway, garlic, and cumin in a bowl
  2. Add three cups of water with three tablespoons of vinegar in a saucepan and start boiling these ingredients
  3. Add salt to the ingredients and mix well with proper whisking
  4. Set aside

You will need the following steps for poached eggs

  1. Add three cups of water with three tablespoons of vinegar to a boil
  2. Now break the eggs in a small saucer and avoid breaking the yolk
  3. Set aside for some time
  4. Next, slide the eggs and ensure the white parts wrap the yolk
  5. Poach for 4-5 minutes while simmering the water
  6. Remove the egg with a spoon and place it in a bowl that contains ice water
  7. Now, put them on the cloth to drain
  8. Use salt to season the poached eggs about 2-3 minutes after cooking

Follow these steps for assembly

  1. Place a few pieces of bread in a large bowl or deep dish
  2. Now laden over the chickpeas with a small about of broth
  3. Place a poached egg and olives
  4. Add two tablespoons of seasoning
  5. Drizzle with cumin and enjoy the warm soup

How to Make Shakshuka

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Shakshuka has origins in Tunisia. It is a breakfast dish popular in the Middle East and North Africa. However, you can also eat or serve this dish for lunch and dinner. Let us discuss how to make Shakshuka. Read on!

Ingredients

  • Extra virgin olive oil
  • One large chopped yellow onion
  • Two green chopped peppers
  • One teaspoon of ground coriander
  • One teaspoon of sweet paprika
  • A half teaspoon of ground cumin
  • Pinched red pepper flakes
  • Salt and pepper
  • Six medium tomatoes
  • A half cup of tomato sauce
  • Six large eggs
  • ¼ cup of chopped parsley leaves
  • ¼ cup of fresh mint leaves

Instructions

  1. Heat three tablespoons of olive oil in an iron skillet
  2. We recommend using a large skillet
  3. Add green peppers, onions, spices, garlic, pinched salt, and pepper
  4. Cook for five minutes to soften the vegetables
  5. Add tomatoes and tomato sauce and cover for 15 minutes
  6. Continuing simmering for 15 minutes
  7. Uncover and cook for a few minutes to reduce the thickness
  8. Adjust the seasoning based on your taste
  9. Make six “wells” or indentations in the tomato mixture using a wooden spoon
  10. Now crack an egg into each well or indentation
  11. Decrease the heat and cover the skillet
  12. Cook on low heat to set the egg’s white
  13. Uncover and add fresh mint leaves and parsley
  14. You can add crushed red pepper and black pepper
  15. Serve with challah, warm pita, or crusty bread

Note: We recommend preparing Shakshuka tomato sauce 12 or 24 hours earlier and refrigerating it using a tight-lid glass container. The purpose is to reduce cooking time by simply following the recipe and adding tomato sauce to the skillet and eggs.

How To Make Brik

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Brik is a brittle and thin pastry that tastes delicious and flavorful. It is one of the best Tunisian dishes eaten for breakfast. You can stuff the Brik with egg, roasted funnel, potato, and salty, creamy feta. Let us get started with making Brik. Read on!

Ingredients

  • Two medium sweet potatoes
  • One or two teaspoons of coriander seeds
  • Two dried red chilies
  • A half teaspoon of ground cinnamon
  • Fresh ground black pepper
  • Sea salt
  • Two springs of onions
  • One large egg
  • 150 grams of butter
  • Six-sheet filo pastry
  • One sliced red onion
  • One bunch of fresh watercress
  • One bunch of fresh mint leaves
  • One bunch of flat-leaf parsley
  • Four tablespoons of fat-free yogurt
  • Three lemons
    • Two lemons cut in half
    • One juiced
  • Extra virgin olive oil
  • One pinch of ground cumin

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit
  2. Wash the sweet potatoes
  3. Bake the washed potatoes in their skins
  4. Continue cooking until the potatoes become softer
  5. Set aside to cool
  6. Peel the potatoes and mash them properly
  7. Mix one teaspoon of coriander seeds and chilies in a mortar and pestle
  8. Stir with the cinnamon into sweet potato and season appropriately
  9. Fold the spring onions and egg into the mashed potato
  10. Melt the butter in a pan and bash up the coriander seeds
  11. Now brush a sheet of filo with butter and drizzle with a pinch of cinnamon and ground coriander
  12. Cover it with the second sheet and repeat the third sheet
  13. Use a sharp knife to cut the stacked sheets into 15 centimeters squares
  14. Prevent pastry from drying for all filo sheets
  15. Place a tablespoon of potato mixture in the center and spread out gently
  16. Brush the edges of each square with oil or water and fold in half
  17. The purpose is to make a triangle
  18. Now press the edges to seal and brush all sides with melted butter
  19. Place on the baking tray and cook in the oven for ten minutes
  20. Mix the red onion with mint, parsley, and watercress
  21. Now mix the yogurt, lemon juice, cumin, and olive oil
  22. Dress the salad with yogurt and serve with hot Brik and lemon halves

How To Make Masfouf – Salty

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Masfouf is a Tunisian dish prepared with couscous and served during special occasions, including festivals and holidays. The original Masfouf recipe contains butter and nuts. However, you can also add your favorite veggies and ingredients for the preparation. Let us now get started with Masfouf. Read on!

Ingredients

  • 500 grams of couscous
  • Two sliced mushrooms
  • 400 milliliters of water
  • Salt to taste
  • Two tablespoons of butter or vegetable oil
  • A half tablespoon of dry coriander leaves
  • A half tablespoon of dry chives leaves
  • Two chopped tomatoes
  • 150 grams of steak
  • Parsley leaves
  • One beef stock cube
  • One tablespoon of curry powder

Instructions

  1. Wash the steak and add it to the pot
  2. Season the steak with chives, beef stock, coriander, and 200ml of water and salt to taste
  3. Cook until the steak is tenderer
  4. Set aside the broth
  5. Now fry the steak in a grilling pan
  6. Set aside the dried steak
  7. Add the couscous to a small or medium-sized bowl
  8. Next, pour in boiling water
  9. Add the couscous to a pot and set on fire
  10. Now, add 200ml of boiling water, pour in the steak broth, one tablespoon of curry, one teaspoon of vegetable oil, and salt to taste
  11. Cook the couscous and bring it down from the fire
  12. Set aside the cooked couscous
  13. Heat the frying pan and add one teaspoon of vegetable oil and stir in mushrooms, tomatoes, and sweetcorn
  14. Continue frying to make the veggies dry
  15. Pour into the couscous and start stirring the ingredients
  16. Garnish with fried steak and parsley leaves based on your preferences
  17. Serve the warm dish to your family or friends