Fricassé - Fried Tunisian Sandwich
Chef ItiShare
Fricassé is a Tunisian fried savoury yeast dough that is filled with spicy harissa paste chunky flakes of tuna, boiled potatoes, olives and fresh parsley. The combination of a slightly sweet fluffy dough and the savoury scrumptious filling makes this. Must-try Tunisian sandwich.
Fricassé - Tunisian Savoury fried dough
Rated 5.0 stars by 1 users
Category
Sandwich
Cuisine
North African
Author:
Chef Iti
Fricassé is aTunisian fried savoury yeast dough that is filled with spicy harissa paste chunky flakes of tuna, boiled potatoes, olives and fresh parsley. The combination of a slightly sweet fluffy dough and the savoury scrumptious filling makes this. Must-tryTunisian sandwich.
Ingredients
Yeast Dough
-
700g all purpose flour
-
1 tbsp baker’s yeast
-
350ml lukewarm water
-
1 tbsp of sugar
-
1 tsp of salt
-
2 tbsp of olive oil
-
1 egg
-
Vegetable oil for frying
Filling
-
1 can of tuna
-
3 eggs
-
2 potatoes
-
Black pepper to taste
-
¼ cup Black olives
-
¼ cup Fresh parsley
-
2 tbsp Harissa paste
-
¼ tsp olive oil
Directions
Yeast Dough
Mix yeast and sugar with lukewarm water. Cover and allow the yeast to activate.
Gather flour, salt, olive oil add egg in a stand mixer. Using a dough hook, mix the ingredients together on low speed.
Pour in activated yeast and knead until the dough is well combine and elastic. 8 minutes in the mixer and 15 minutes by hand.
Add dough into an oiled bowl, cover and rest for 1 hours or until the dough doubles in size.
Roll out dough onto bench surface. Using a oval cookie cutter or and round bowl. Cut out circles into the dough.
Place shaped dough onto a lightly floured tray and cover with a damp kitchen towel and rest for 20 minutes.
Heat Vegetable oil in pan and fry dough. Flip each side until golden and fluffy. Resembling a doughnut.
Rest fried buns on some paper towel to catch any oil residue.
Filling
Add peeled and diced potatoes into a saucepan. Fill with water until the potatoes are fully submerged. Add salt to taste and boil until the potatoes are tender but still hold their shape.
Strain the potatoes once they are cooked and run under cold water to stop any carry over cooking.
Boil eggs until hard boiled. Dice eggs and set aside.
Drain tuna and rinsed pitted black olives
Add harissa paste and olive oil into a bowl and mix until desired consistency has been achieved.
Roughly chop flat leaf parsley.
Assembly
Slice fried bun with a serrated knife making sure not to slice all the way through.
Spread harissa paste on both sides of the bun
Fill liberally with tuna, potatoes, egg, olives and parsley.
Enjoy with tea and good company!
