Lablabi With Bulgur Pilaf
A traditional soup made in Turkish households. It's a wholesome meal when served with pilaf.
Lablabi with Bulgur Pilaf Recipe by Chef Ranveer Brar

- 4

Cooking Time

-25 Min


- Medium

Preparation Time

- 20 Min


  • FOR Lablabi With Bulgur Pilaf
  • 200gms Chickpeas(Overnight soaked And boiled)
  • 100 ml Vegetable stock
  • 1 Onion
  • 1 Tomato
  • 7 to 8 Garlic Cloves
  • 1 tbsp Harissa Paste
  • 2 tbsp Tomato Puree
  • 1 tbsp Capers
  • 1/2 tsp Cumin Powder
  • .
  • FOR poaching
  • ½ ltr Water
  • 1 tbsp White Vinegar
  • 1 tbsp Salt
  • 1 Egg
  • .
  • FOR Garnish
  • Almond Flakes
  • Coriander Sprigs
  • Parsley Sprigs


  1. 1

    In a pan add 200gms overnight soaked and boiled chickpeas, 100 ml vegetable stock, 1 finely chopped onion, 1 chopped tomato, 8 crushed garlic cloves, 1 tbsp harissa paste, 2 tbsp tomato puree, 1 tbsp capers and let it boil.
  2. 2

    Switch off gas and add cumin powder.
  3. 3

    In pan warm water, add 1 tbsp white vinegar, 1 tbsp salt.
  4. 4

    Break an egg in water to poach.
  5. 5

    To serve pour Lablabi in bowl, top it with poached egg and garnish with almond flakes and coriander sprigs.
  6. 6

    Serve hot Lablabi with Bulgur pilaf.
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About Chef

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Ranveer Brar


Chef Ranveer Brar's fascination with food began on the streets of Lucknow, U.P. From being one of India's youngest executive chef to a keen curator of its culture, Ranveer offers a nuanced perspective of our culinary heritage, through his shows on LF. Watch his shows for hidden gems and unexplored stories.

Other Shows by host:
Station Master's Tiffin | Meethi Masti |
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