Tunisian Fricassés

Name: Tunisian Fricassés
Total time: 600 s
Yield: 10 fricassés
Ingredients: 3/4 oz fresh yeast or 2 1/2 tsp active dry yeast (10 g); 1/2 cup water (about 125 g), adjust as needed for the dough; 1 tsp sugar; 4 cups all-purpose flour (about 500 g); 1 pinch salt; 1 egg; Oil for frying; 1 can tuna, 9 oz (250 g); Pitted black olives; 2 cooked and peeled potatoes; 2 hard-boiled eggs; A few sprigs of fresh parsley; Harissa; Mayonnaise

Lilouu cook @lilouucook

Aix-en-Provence, Provence-Alpes-Côte d'Azur, France

Let's head to Tunisia with these delicious fricassés.

Lilouu cook @lilouucook

Aix-en-Provence, Provence-Alpes-Côte d'Azur, France

Let's head to Tunisia with these delicious fricassés.

Saved

Ingredients

7 to 10 minutes

10 fricassés

3/4 ozfresh yeast or 2 1/2 tsp active dry yeast (10 g)
1/2 cupwater (about 125 g), adjust as needed for the dough
1 tspsugar
4 cupsall-purpose flour (about 500 g)
1 pinchsalt
1egg
Oil for frying
For the filling
1 cantuna, 9 oz (250 g)
Pitted black olives
2cooked and peeled potatoes
2hard-boiled eggs
A fewsprigs of fresh parsley
Harissa
Mayonnaise

Saved

Steps

7 to 10 minutes

1

In a bowl, combine 1/2 cup water, the fresh or dry yeast, and 1 teaspoon sugar. Let sit until the yeast is dissolved and foamy.
2

Add the flour, egg, and a pinch of salt. Mix and knead until you have a smooth dough. Cover and let rise for 1 hour.
3

On a floured surface, divide the dough in half. Roll out each half with a rolling pin, then use a round cutter to cut circles. Gently stretch each circle to form an oval shape.
4

Fry the ovals in hot oil until golden brown, about 7 to 10 minutes, turning halfway through. Remove each bread and drain well with a slotted spoon. Place on a plate lined with paper towels.
5

Once the breads have cooled, slice each fricassé lengthwise halfway through and fill generously with tuna, olives, pieces of hard-boiled egg, potatoes, harissa, and mayonnaise to taste.