Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Hirshon Ultimate Tunisian Lablebi For Ramadan - لبلابي رَمَضَان

The Hirshon Ultimate Tunisian Lablebi For Ramadan – لبلابي رَمَضَان


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: The Generalissimo

Ingredients

Units Scale
  • 1/2 pound dried chickpeas, soaked overnight in water to cover with a pinch of baking soda, skins removed if you can and discarded
  • 2 cups rich beef stock
  • 1 tsp. MSG (VERY optional TFD addition, omit if you prefer)
  • 4 garlic cloves, halved
  • 1 bay leaf
  • Bottled water as needed
  • Olive oil to taste
  • 1/2 tsp. freshly-ground sajira or cumin (TFD strongly prefers sajira)
  • 1/2 tsp. freshly-ground caraway
  • 3 Tbsp. brined capers
  • Salt, to taste
  • ***
  • 2 Tbsp. oil (TFD prefers argan oil)
  • 1 cup minced onion
  • 1 1/2 Tbsp. or more to taste crushed garlic
  • 3 Tbsp. (or to taste) Hirshon harissa (strongly preferred) or a good commercial harissa
  • ***
  • Garnishes:
  • Stale bread chunks
  • Eggs (1 per person)
  • Lemon juice
  • Olive oil
  • Brine from capers
  • Harissa
  • Pickled peppers – TFD prefers pickled jalapeños and biquiño
  • Green Olives
  • Oil-cured Black Olives
  • Canned tuna in Olive oil – TFD strongly prefers Ortiz brand
  • Chopped preserved lemon rind
  • Freshly-ground sajira


Instructions

  1. Preheat oven to 225 degrees Fahrenheit. Combine chickpeas with the beef stock, optional MSG, garlic halves, bay leaf, some olive oil, a pinch of salt, and enough water to cover by 1 inch. Bring to a boil, cover, and transfer to the oven to simmer slowly until tender, about 3 hours. Put back on stove over low heat.
  2. Add the capers, sajira, caraway and stir well, simmer for 5 minutes. Taste and add either lemon juice or caper brine as required to taste, plus salt to taste.
  3. In a large skillet over medium-high, heat argan oil until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until golden, about 2 minutes. Add 1 tsp. salt, plus harissa and cook, stirring, until fragrant, 1 minute.
  4. Add a splash of the chickpea cooking liquid to the pan, and bring to a simmer to deglaze, scraping up the browned bits on the bottom of the pan. Turn off heat. Combine with chickpea broth, adding some broth to pan to deglaze.
  5. Add a slice of stale bread to the bottom of 4 bowls. Ladle out most of the chickpeas, dividing between the bowls.
  6. Poach eggs in the remaining broth, 1-2 per person, maintaining a steady simmer. The chickpeas remaining in the pot will keep them from sticking to the bottom. For a cleaner presentation you can also poach the eggs separately, or fry them over easy.
  7. Once the egg whites are set, gently remove them to each bowl, divide the hot broth evenly, and add garnishes as you like.
x
A One-Time Request - Please Like Us, Citizen!