Tunisian Fricassée

A golden-brown, soft fried bun overflowing with tuna, eggs, and potatoes. The hot oil creates a thin, crackling crust while the heart remains tender.

• Prep time: 40 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 750
• Protein: 30 g
• Carbs: 114 g
• Fat: 17 g

Ingredients

• 500 g Wheat flour ( sifted )
• 20 g Fresh baker's yeast ( crumbled )
• 250 ml Mineral water ( lukewarm )
• 1 tsp White sugar
• 1 tsp Gray sea salt
• 500 ml Sunflower oil ( for frying )
• 2 piece Potato ( cooked and diced )
• 4 piece Egg ( hard-boiled and wedged )
• 150 g Tuna ( canned, drained )
• 12 piece Black olive ( whole )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 2 tbsp Harissa ( diluted with a little water or oil )
• 2 tbsp Capers ( drained )

Instructions

1. Dough preparation

   Mix the wheat flour with the crumbled fresh baker's yeast, white sugar and sea salt. Gradually pour in the warm mineral water until you obtain a flexible dough that no longer sticks to your fingers.

2. First rise

   Cover with a clean cloth. Let the dough double in volume in a warm place. It should be swollen and elastic.

3. Shaping and second rise

   Degas the dough with your fist. Form small elongated balls the size of an egg. Place them on a floured tray and let rise for another 30 minutes.

4. Cooking the filling

   Cook the peeled potatoes in boiling water until tender. Cook the eggs to obtain hard-boiled eggs (9 minutes). Dice the potatoes and cut the eggs into quarters.

5. Frying the breads

   Heat the sunflower oil. Dip the breads. They should brown quickly and puff up. Turn halfway through cooking. Drain on absorbent paper.

6. Assembly

   Slit the breads on the side. Spread a little harissa inside. Garnish with the flaked tuna, diced potatoes, an egg wedge, a few capers, three black olives and a drizzle of lemon juice.

Chef's tips

• The oil shouldn't be smoking hot, or the bread will burn outside and stay raw inside.
• If the dough sticks too much, oil your hands instead of adding too much flour.
• Punch down the dough well before shaping the balls for an even crumb.

Storage

Store unfilled fried buns for 24 hours in an airtight bag. Reheat for 5 mins in a hot oven to restore crispiness before filling.