Home cooking attempt — Lablabi from scratch

I spent an afternoon making Lablabi from scratch following a traditional recipe. Getting dried rose petals right was the main challenge — it's not as straightforward as it looks. The deeply savoury result was rewarding once I got it right.

Tunisian cuisine is the spiciest of the Maghreb cuisines thanks to the importance of harissa. I served it with Celtia beer as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Lablabi yourself gives you a new appreciation for what goes into it at a restaurant.