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
Use a large amount of water to soak chickpeas for 12-15 hours
Once soaked, drain and rinse these chickpeas
Now, cook the chickpeas and cloves of garlic in four cups of water
Don’t use salt at this moment
Cook for 15-20 minutes
Reduce the heat to medium and cook for one hour
Cover the chickpeas with about 5cm or 2inches of water
Continue cooking until the chickpeas are tenderer
Now add salt to the chickpeas and cook for five minutes
For seasoning, you will need to follow these steps:
Add olive oil, lemon juice, harissa, caraway, garlic, and cumin in a bowl
Add three cups of water with three tablespoons of vinegar in a saucepan and start boiling these ingredients
Add salt to the ingredients and mix well with proper whisking
Set aside
You will need the following steps for poached eggs
Add three cups of water with three tablespoons of vinegar to a boil
Now break the eggs in a small saucer and avoid breaking the yolk
Set aside for some time
Next, slide the eggs and ensure the white parts wrap the yolk
Poach for 4-5 minutes while simmering the water
Remove the egg with a spoon and place it in a bowl that contains ice water
Now, put them on the cloth to drain
Use salt to season the poached eggs about 2-3 minutes after cooking
Follow these steps for assembly
Place a few pieces of bread in a large bowl or deep dish
Now laden over the chickpeas with a small about of broth
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
Heat three tablespoons of olive oil in an iron skillet
We recommend using a large skillet
Add green peppers, onions, spices, garlic, pinched salt, and pepper
Cook for five minutes to soften the vegetables
Add tomatoes and tomato sauce and cover for 15 minutes
Continuing simmering for 15 minutes
Uncover and cook for a few minutes to reduce the thickness
Adjust the seasoning based on your taste
Make six “wells” or indentations in the tomato mixture using a wooden spoon
Now crack an egg into each well or indentation
Decrease the heat and cover the skillet
Cook on low heat to set the egg’s white
Uncover and add fresh mint leaves and parsley
You can add crushed red pepper and black pepper
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.
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
Preheat the oven to 400 degrees Fahrenheit
Wash the sweet potatoes
Bake the washed potatoes in their skins
Continue cooking until the potatoes become softer
Set aside to cool
Peel the potatoes and mash them properly
Mix one teaspoon of coriander seeds and chilies in a mortar and pestle
Stir with the cinnamon into sweet potato and season appropriately
Fold the spring onions and egg into the mashed potato
Melt the butter in a pan and bash up the coriander seeds
Now brush a sheet of filo with butter and drizzle with a pinch of cinnamon and ground coriander
Cover it with the second sheet and repeat the third sheet
Use a sharp knife to cut the stacked sheets into 15 centimeters squares
Prevent pastry from drying for all filo sheets
Place a tablespoon of potato mixture in the center and spread out gently
Brush the edges of each square with oil or water and fold in half
The purpose is to make a triangle
Now press the edges to seal and brush all sides with melted butter
Place on the baking tray and cook in the oven for ten minutes
Mix the red onion with mint, parsley, and watercress
Now mix the yogurt, lemon juice, cumin, and olive oil
Dress the salad with yogurt and serve with hot Brik and lemon halves
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
Wash the steak and add it to the pot
Season the steak with chives, beef stock, coriander, and 200ml of water and salt to taste
Cook until the steak is tenderer
Set aside the broth
Now fry the steak in a grilling pan
Set aside the dried steak
Add the couscous to a small or medium-sized bowl
Next, pour in boiling water
Add the couscous to a pot and set on fire
Now, add 200ml of boiling water, pour in the steak broth, one tablespoon of curry, one teaspoon of vegetable oil, and salt to taste
Cook the couscous and bring it down from the fire
Set aside the cooked couscous
Heat the frying pan and add one teaspoon of vegetable oil and stir in mushrooms, tomatoes, and sweetcorn
Continue frying to make the veggies dry
Pour into the couscous and start stirring the ingredients
Garnish with fried steak and parsley leaves based on your preferences
