Lablabi

Most people overlook how much the right drink changes Lablabi. I ordered it with fresh lemon juice and the deeply savoury elements of the dish sharpened considerably against the pairing. preserved lemon in particular became more prominent in a good way. Tunisian cuisine is the spiciest of the Maghr…

I spent three months trying every version of Lablabi I could find locally. The variation in quality is extraordinary. The best version handled harissa chilli paste with genuine knowledge and the fiery and aromatic result was noticeably superior. Tunisian cuisine is the spiciest of the Maghreb cuisi…

Lablabi at this place was fine. The deeply savoury flavour was there but not distinguished. olive oil was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. Tunisia is the world's third largest olive oil producer …

I've now had Lablabi prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises preserved lemon in the way Tunisia is the world's third largest olive oil producer and olive oil underpins the cuisine. The deeply savoury character is more pronounced…