Tunisian Fricassés

Ingredients

• 330 g type 45 flour (Sift before use)
• 5 g sugar (1 teaspoon)
• 2.5 g salt (½ teaspoon)
• 2 g baking powder (levure chimique) (Adds lightness)
• 6 g fresh baker's yeast (To dissolve in warm milk)
• 1 unité egg (At room temperature)
• 30 g vegetable oil (for the dough) (Neutral oil (sunflower or rapeseed))
• 75 g warm milk (Temperature 35‑40°C)
• 75 g warm water (Temperature 35‑40°C)
• 1 L frying oil (Sunflower or peanut oil, at 180°C)
• 300 g potatoes (Peeled and diced)
• 15 ml olive oil (To sauté the potatoes)
• 2 g ground cumin (Approximately 1 teaspoon)
• 2 unités hard‑boiled eggs (Sliced)
• 150 g canned tuna (Drained)
• 6 unités black olives (Pitted, sliced)
• to taste harissa (Spicy red chili paste)

Instructions

1. Mix the dry ingredients

   In a large bowl, sift the flour then add the sugar, salt, baking powder and crumbled fresh yeast.

   Time: PT5M

2. Incorporate the liquids

   Make a well in the center, pour in the oil, beaten egg, warm milk and warm water. Mix gently until a homogeneous dough forms.

   Time: PT5M

3. Knead the dough

   On a lightly floured work surface, knead the dough 1‑2 minutes until smooth and elastic. If the dough sticks, lightly dampen your hands instead of adding more flour.

   Time: PT2M

4. First rise

   Shape into a ball, place it in the bowl, cover with plastic wrap and let rise 50‑60 minutes in an off oven or away from drafts, until it doubles in volume.

   Time: PT55M

5. Degas and rest

   On the work surface, degas the dough by gently pressing with your hands, then let rest 1 minute to relax the gluten.

   Time: PT1M

6. Roll out and cut

   Roll the dough to 5‑6 mm thickness. Use a round cutter (about 8 cm) to cut circles. Gather the scraps, re‑roll and cut again.

   Time: PT10M

7. Second rise

   Place the circles on a baking sheet lined with parchment paper, cover with a clean kitchen towel and let rise 30‑40 minutes until they puff slightly.

   Time: PT35M

8. Prepare the frying

   Heat the frying oil in a deep pan over medium‑low heat until 180 °C (test with a small piece of dough that should rise immediately).

   Time: PT5M

   Temperature: 180°C

9. Fry the fricassés

   Gently drop the circles into the hot oil, fry 2‑3 minutes per side until uniformly golden. Flip at half‑time with a slotted spoon.

   Time: PT5M

   Temperature: 180°C

10. Drain

    Remove the fricassés with the slotted spoon, place on paper towels to remove excess oil.

    Time: PT2M

11. Prepare the filling

    Sauté the diced potatoes in 15 ml olive oil over medium heat until tender, add salt and cumin. Meanwhile, crumble the tuna, slice the hard‑boiled eggs and olives.

    Time: PT15M

12. Fill the fricassés

    Open each fricassé with your fingers, fill with a little potatoes, add a slice of hard‑boiled egg, tuna, olives and a drizzle of harissa to taste.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g