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Tunisian Fricassés
Tunisian fried small breads, hollow inside, to be filled with potatoes, hard‑boiled eggs, tuna, olives and harissa. A traditional recipe, easy to make at home.
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Critical Success Points
- • Use both baking powder and baker's yeast to achieve a well‑aerated dough.
- • Maintain the frying oil at 180 °C to avoid overly greasy or burnt cooking.
- • Do not over‑flour the work surface to avoid drying out the dough.
Safety Warnings
- • Frying oil reaches very high temperatures; handle with care and keep children away.
- • Use gloves or a long handle to avoid splatters.
- • Never leave the oil unattended.
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