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Lablabi (لبلابي) is a Tunisian dish based on chick peas in a thin garlic and cumin-flavoured soup, served over small pieces of stale crusty bread. It is commonly eaten in inexpensive restaurants. Raw or soft-cooked egg is nearly always added to the hot soup mix (thus cooking), along with olive oil, harissa, additional cumin, capers, tuna and sometimes olives, garlic and vinegar or lemon or lime juice. Further garnishes may include cilantro, parsley and scallions. A traditional, but rarer, version, hergma is made with cows' trotters.
InAssyrian cuisine there is also a chick-pea based dish called lablabi. The version in Iraqi cuisine is boiled chick peas with some lemon juice, mainly eaten during winter as it is served hot.
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