Tunisian fricassé

Name: Tunisian fricassé
Prep time: 45 min
Cook time: 30 min
Total time: 150 min
Yield: 8
Cuisine: Tunisie
Ingredients: 300 g wheat flour; 160 ml water; 3 g dried baker’s yeast; 10 g olive oil; 4 g salt; 200 g peeled potatoes, diced; 150 g tuna canned in water, drained; 100 g eggs without shells; 40 g pitted olives; 15 g harissa; 80 g estimated absorbed frying oil; prepare a 500 ml oil bath

Tunisian fricassé : Tunisian homemade bread speciality.

Ingredients

300 g wheat flour
160 ml water
3 g dried baker’s yeast
10 g olive oil
4 g salt
200 g peeled potatoes, diced
150 g tuna canned in water, drained
100 g eggs without shells
40 g pitted olives
15 g harissa
80 g estimated absorbed frying oil; prepare a 500 ml oil bath

Preparation

Mix wheat flour, water, dried baker’s yeast, olive oil, salt, adding liquid gradually. Bring the dough together without adding flour just because it is initially sticky.

Knead for about 10 minutes until supple and more elastic. Cover to prevent a dry skin forming.

Cover and rest for 60 minutes. With baker’s yeast, wait for visible expansion; without yeast, the rest only relaxes the dough.

Divide into 8 equal pieces and shape small slightly flattened oval rolls. Space on a lightly oiled surface.

Cover and rest for 15 minutes. With baker’s yeast, wait for visible expansion; without yeast, the rest only relaxes the dough.

Fry in small batches at about 170 °C for 5 minutes in total, turning. They should be golden outside and cooked in the centre.

While dough rests, boil potatoes for about 15 minutes and eggs for 10. Cool, peel eggs and cut everything small.

Drain fried rolls and cool slightly. Split without cutting apart, then fill with harissa, potato, tuna, egg and olives.