Best 2 Tunisian Leblebi Recipes
Embark on a culinary journey to Tunisia with the delectable Leblebi, a dish that tantalizes taste buds and warms hearts. This traditional chickpea soup is a symphony of flavors, combining the earthy goodness of chickpeas with a rich, aromatic broth infused with aromatic spices and fresh herbs.
Leblebi is a cherished part of Tunisian cuisine, often enjoyed as a comforting meal during the cooler months. Its versatility knows no bounds, as it can be enjoyed as a hearty soup, a flavorful dip, or even as a spread. Dip warm, crusty bread into the luscious soup, allowing each bite to transport you to the vibrant streets of Tunisia. For a delightful twist, try it as a dip with fresh vegetables or as a flavorful spread on sandwiches and wraps.
Indulge in the simplicity of the classic Leblebi recipe, which captures the essence of this beloved dish. Alternatively, explore variations like the Leblebi with Vegetables, where colorful vegetables add a vibrant touch, or the Leblebi with Meat, where tender pieces of lamb or beef enrich the soup with their savory goodness.
Whichever recipe you choose, be prepared for a culinary adventure that will leave you craving for more. Leblebi is a testament to the culinary heritage of Tunisia, a dish that nourishes the soul and brings people together. So gather your loved ones, prepare your taste buds, and embark on a delightful journey with Leblebi.
LEBLEBI - TUNISIAN CHICKPEA SOUP
I was watching a traveling show and they were showing a brief section on street food of Tunisia, I saw this been served up and immediately was entranced by this ancient dish served for men at breakfast eaten outdoors. There are not many recipes out there but I managed to track this one down from this web site. http://www.lindystoast.com/2006/02/leblebi_tunisia.html, it was original sourced from Paula Wolfert's Slow Mediterranean Kitchen. The chick peas are a pain to peel but if you love traditional hearty breakfast fare without the meat, the pain is rewarded! DO NOT USE CANNED CHICK PEAS!
Provided by Sommelier to boot
Categories Breakfast
Time 11h
Yield 8 BOWLS, 8 serving(s)
Number Of Ingredients 16
Steps:
- To make the chickpeas, preheat the oven to 115°. Put the soaked prepared chickpeas, stock, garlic, olive oil, salt and pepper, and extra water to cover the peas by 1", if necessary, into a heavy lidded pot or casserole pot. Bring to a boil, cover and put in oven for about 3 hours, or until fully cooked and silky. Now, you can keep going, or store the soup in the fridge for a day or two, until you're ready to go. When you are ready you can make it all (serves 8) or a bit now, and more later. If you have refrigerated it, you can easily remove the fat from the top.
- When you are ready to eat, reheat the chickpeas in their liquid, while you prepare the eggs. Fill a bowl with ice water. For each bowl of soup, put one egg in a pan of not quite boiling water. Cover pan and turn off the heat. After 6 minutes, slip the eggs into the ice water to cool. Once they ar cool, peel them carefully, leaving the medium cooked eggs whole. This is a little bit fidlely but worth the effort after coming so far, or a runny boiled/fried egg can do the job too!
- Put some stale bread in the bottom of each bowl, and cover with a portion of chickpeas and their cooking liquid. Set an egg on top of each bowl, and cut it so that the yolk runs. Dribble some harissa sauce over each and sprinkle with cumin and freshly ground pepper. Top with olives, capers, and diced bell pepper. Dribble on a bit of olive oil, and squeeze the lemon wedge over all.
- This is a satisfying, belly-warming, invigorating soup, to cure you if you are both tired and hungry. But don't substitute for those chickpeas!
- Serve with a Sangiovese.
TUNISIAN LEBLEBI
This Mediterranean dish features harissa -- a blend of chile paste and spices; chopped dried chiles can be used instead.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- Place chickpeas in a large bowl and cover with 2 cups water. Let stand overnight in the refrigerator.
- Drain chickpeas. In a stockpot, heat olive oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, 5 minutes. Add chickpeas and 5 cups of water. Cover; bring to a boil. Reduce heat; simmer until chickpeas begin to soften, about 30 minutes.
- Add 1 teaspoon cumin and 1 teaspoon harissa. Cover and simmer until chickpeas are tender, about 45 minutes. Add salt.
- Let stand about 1 hour to cool. Transfer half the soup to a blender; blend to a coarse pur? Repeat with remaining soup. Return to stockpot and reheat.
- Place capers, turnips, eggs, tuna, remaining harissa, scallions, and lemon in a relish tray or in individual bowls. Serve soup with the assorted condiments.
Nutrition Facts : Calories 468 g, Cholesterol 117 g, Fat 10 g, Fiber 13 g, Protein 28 g, Sodium 521 g
Tips:
- Use fresh chickpeas for the best flavor and texture. If using dried chickpeas, be sure to soak them overnight before cooking.
- Rinse the chickpeas thoroughly before cooking to remove any impurities.
- Add a bay leaf and a few cloves of garlic to the cooking water for extra flavor.
- Cook the chickpeas until they are tender but still hold their shape. Overcooked chickpeas will become mushy.
- Drain the chickpeas and let them cool slightly before adding them to the salad.
- For a more flavorful salad, marinate the chickpeas in a mixture of olive oil, lemon juice, garlic, and herbs before adding them to the salad.
- Serve the salad immediately or chill it for later.
Conclusion:
Tunisian leblebi is a delicious and healthy salad that is perfect for a light lunch or dinner. It is also a great way to use up leftover chickpeas. With its simple ingredients and easy preparation, this salad is sure to become a favorite.
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