Fricassé - Must Try Tunisian Fried Sandwich
Chef Iti
Fricassé, pronounced (free-kah-say) , is a small savoury fried sandwich that originates from Tunisia, a sun-kissed country perched on the Mediterranean coast of North Africa. Unlike the French “fricassée,” which refers to a creamy stew, the Tunisian version is delightfully handheld, somewhere between a doughnut and a sandwich.
Key Ingredients:
Traditional Tunisian Fricassé starts with a light, yeasted dough similar to brioche but less sweet.
Harissa brings heat and depth, while tuna packed in olive oil adds richness. Boiled potatoes provide balance and texture, and hard-boiled eggs lend a creamy contrast to the spice. The black olives introduce salty, briny pops of flavour, and some like to include pickled vegetables, or salad leaves, for an extra touch.
How to Make Tunisian Fricassé
Begin by preparing the yeast dough. Mix flour, yeast, sugar, warm water, whole egg, olive oil and touch of salt, to form a soft, elastic dough. Allow it to rise until doubled in size. Once risen, roll out the dough and cut it into ovals. I like to use a large oval-shaped cookie cutter to achieve that classic Fricassé shape. It not only looks authentic but also holds the filling beautifully once assembled.
If you don’t have an oval cutter, you can easily shape the dough by hand. Divide the risen dough into equal portions and roll each piece into a smooth ball. Lightly dust your work surface with flour, then gently flatten each ball with your palm. Using your fingertips, stretch and pull the dough slightly from the top and bottom to form an oval shape about the length of your palm.
I demonstrate exactly how to do this step-by-step in the attached YouTube video below, so you can see the shaping technique in action before frying.
To ensure the rolls look uniform, line them up side by side before frying and adjust their size or shape if needed. The goal is a soft, golden oval that opens neatly for your delicious filling.
