Tunisian Fricassée
Ingredients
- 500 gWheat flour (sifted)
- 20 gFresh baker's yeast (crumbled)
- 250 mlMineral water (lukewarm)
- 1 tspWhite sugar
- 1 tspGray sea salt
- 500 mlSunflower oil (for frying)
- 2 pcPotato (cooked and diced)
- 4 pcEgg (hard-boiled and wedged)
- 150 gTuna (canned, drained)
- 12 pcBlack olive (whole)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 2 tbspHarissa (diluted with a little water or oil)
- 2 tbspCapers (drained)
Method
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.
- 1
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
Cover with a clean cloth. Let the dough double in volume in a warm place. It should be swollen and elastic.
- 3
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
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
Heat the sunflower oil. Dip the breads. They should brown quickly and puff up. Turn halfway through cooking. Drain on absorbent paper.
- 6
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store unfilled fried buns for 24 hours in an airtight bag. Reheat for 5 mins in a hot oven to restore crispiness before filling.
