Lablebi—a Tunisian street-food staple that is halfway between a soup and a stew—is the exact opposite of fancy. It’s the kind of dish that generates a certain amount of suspicion at first glance, but is actually so full-flavoured and hearty, you end up wanting to eat it again and again. With this recipe for Lablebi, I want to share with you the taste of late summer nights in Mahdia, my father’s family town of origin in coastal Tunisia. It is an invitation to some of the memories I cherish the most. I have been spending all my summers in Mahdia since I was born, but now that it is also where I produce my olive oil KAÏA, I have been able to connect with this place I now call home in an even more profound way. Nothing hits the spot like a warm Lablebi after a long evening out. In Mahdia, no celebration (be it a club night or a traditional wedding) is complete without a Lablebi. Based on chickpeas and stale bread, it is served in deep and large bowls and integrates a variety of flavours, textures, and temperatures. You can pick and choose the toppings you want, but purists will get everything and eat it spicy.