There are special weeks when every single chef in all three of our morning classes truly seems to enjoy not only the making of the breakfast we prepare, but the eating. Tunisian lablabi is one of those universally adored recipes, probably because of all the fun toppings, which we spent the class prepping, as the stew itself needs more time to cook than we have as a class together before school starts.
While the chickpeas cooked with onion, garlic, and loads of cumin and harissa was warming in the background, students learned to poach eggs, ripped bite-sized pieces of sesame durum wheat bread from local producer Base Camp Bakery, diced preserved lemon, squeezed fresh Meyer lemons, sliced green onions, and minced parsley and cilantro. Lately we’ve been breaking out the six-inch Wüsthof chef’s knives for the kids to use and we continue to be impressed by their control and confidence in the kitchen.
There was enough lablabi to offer warm cupfuls to much of the Harvey Milk teaching and support staff, fully loaded, of course, with whole-milk yogurt, a sprinkling of cumin, chopped capers, harissa, and all the other toppings the students worked so hard to prepare. It’s a beautiful thing to see them feeding others in our community with such intention and love.
