Hargma, Torchi and Frites: The Perfect Tunisian Winter Trio
Lablabi with Hargma the real taste of Tunisian winter.
Hello Steemians,
In Tunisia, winter does not only arrive with cold wind and rain, it arrives with the smell of cumin, garlic, olive oil and hot chickpea soup rising from small popular shops, because winter here has a very specific taste, and that taste is lablabi with hargma. This dish is not simply food served in a bowl, it is a seasonal tradition deeply rooted in Tunisian culture, especially during the cold months when the body searches for warmth and strength. Lablabi is made from slow-cooked chickpeas with their rich broth poured generously over pieces of bread, then flavored with harissa, crushed garlic, olive oil and spices, but what truly transforms it into a winter masterpiece is the addition of hargma, the slow-cooked cow or sheep feet that bring a deep, gelatinous richness and a powerful texture that makes the entire bowl heavier, warmer and more nourishing.
The relationship between hargma and winter is not accidental traditionally, it was believed that hargma strengthens the body, protects against the cold and provides long-lasting energy because of its collagen and natural fats, and even today many people say that after eating a bowl of lablabi with hargma, you can walk in the cold streets without feeling the winter bite on your skin. However, the experience does not stop there, because no true Tunisian bowl of lablabi with hargma is complete without torchi and sometimes even a handful of hot frites added on top, creating a combination that might surprise outsiders but makes perfect sense to us.
Torchi, with its sharp vinegar acidity and crunchy texture, balances the richness of the hargma by cutting through the fat and refreshing the palate, while the frites add another layer of comfort and indulgence, absorbing the broth and becoming soft yet flavorful, turning the dish into something even more filling and satisfying. This trio hargma, torchi and frites creates a harmony of textures and tastes: soft and gelatinous meat, crunchy pickled vegetables, tender soaked bread, and warm potatoes melting into the soup, all working together to deliver a complete winter experience that warms both body and spirit.
In many neighborhoods across Tunisia, especially on cold mornings or late winter evenings, you will find people standing around small tables, bowls in hand, steam rising into the air, discussing daily life, football or politics, while enjoying this humble yet powerful meal that belongs to everyone regardless of social class. Lablabi with hargma is not a luxury dish, yet it carries a strong cultural identity and reflects the creativity of Tunisian cuisine in transforming simple ingredients into something unforgettable.
For me, eating lablabi with hargma, torchi and frites is not only about hunger, it is about tradition, memory and belonging, because every spoon carries the warmth of Tunisian winter and the authenticity of a culinary heritage that continues to live in every house and every small street shop across the country.
Best Regards,
@marwene
Photo Credits: All photos in this post were taken by me, @marwene using an iPhone 13 Pro Max.