Tunisian Fricassé with Harissa and Capers

Name: Tunisian Fricassé with Harissa and Capers
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Snack
Ingredients: All-purpose flour; Active dry yeast; Sugar; Warm water; Vegetable oil; Salt; Canned tuna; Potatoes; Hard-boiled eggs; Capers; Black olives; Harissa paste; Vegetable oil; Lemon wedges; Fresh parsley, chopped

Delightful fried bread sandwiches with a spicy kick

Tunisian Fricassé is a beloved street food featuring golden-brown fried rolls filled with a savory blend of tuna, capers, olives, potatoes, eggs, and harissa sauce.

1 h 45 min
6
Intermediate

Ingredients

For the Dough

All-purpose flour

3 ½ cups

Active dry yeast

1 packet (2 ¼ tsp)

Sugar

1 tbsp

Warm water

1 cup

Vegetable oil

¼ cup

Salt

1 tbsp

For the Filling

Canned tuna

200g, drained

Potatoes

3 medium, boiled and diced

Hard-boiled eggs

3, chopped

Capers

1/4 cup, rinsed

Black olives

1/4 cup, pitted and sliced

Harissa paste

2 tbsp

For Frying

Vegetable oil

2 cups

For Serving

Lemon wedges

Fresh parsley, chopped

Preparation

Preparing the Dough

Proof yeast

In a small bowl, mix the warm water, sugar, and yeast. Let it stand for 5 minutes or until foamy.

Mix dry ingredients and add liquids

In a large bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and vegetable oil.

Knead and rise

Knead the dough on a floured surface for about 10 minutes until smooth. Place it in a lightly oiled bowl, cover with a cloth, and let it rise for 1 hour.

For a fluffier bread, be sure to let the dough rise in a warm place.

Preparing the Filling

Combine ingredients

In a medium bowl, combine the tuna, boiled potatoes, hard-boiled eggs, capers, olives, and harissa.

Mix gently

Mix gently until well incorporated. Cover and set aside.

Check seasoning

Check seasoning and adjust with salt and additional harissa if desired.

Cooking Process

Fry the Bread

Divide the dough into 12 pieces; shape each into an oval. Heat the oil in a large pan and fry until golden brown, then drain on paper towels.

Ensure oil is at the correct temperature (180°C/350°F) to avoid greasy Fricassés.

Fill the Fricassé

Once cooled, slice each Fricassé halfway open and fill with the prepared tuna mixture.

Final Assembly

Add more harissa to taste and a squeeze of lemon juice.

Plating & Serving