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

Ingredient Substitutions

• Instead of type 45 flour: all‑purpose flour
• Instead of sugar: white sugar
• Instead of salt: sea salt
• Instead of baking powder (levure chimique): baking soda + cream of tartar
• Instead of fresh baker's yeast: active dry yeast (2 g)
• Instead of egg: apple sauce puree (for vegan version)
• Instead of vegetable oil (for the dough): light olive oil
• Instead of warm milk: warm almond milk
• Instead of frying oil: peanut oil, canola oil
• Instead of potatoes: sweet potatoes
• Instead of olive oil: vegetable oil
• Instead of ground cumin: ras el hanout
• Instead of hard‑boiled eggs: firm tofu diced
• Instead of canned tuna: canned salmon, shredded cooked chicken
• Instead of black olives: green olives
• Instead of harissa: sweet pepper + paprika

Equipment Needed

• kitchen scale
• mixing bowl
• whisk or wooden spoon
• clean work surface
• rolling pin
• round cutter (or glass)
• plastic wrap
• oven (or residual‑heat oven) (optional)
• deep pan or fryer
• cooking thermometer (optional)
• slotted spoon or perforated spoon
• paper towel (kitchen roll)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• For a more authentic flavor, add a pinch of sweet paprika to the dough.
• Use a small bread knife to gently open the fricassé without tearing it.
• Serve with freshly squeezed lemon to brighten the flavors.

Troubleshooting

Storage

Refrigerator: Store fried fricassés in an airtight container for 2‑3 days. Reheat in the oven at 150 °C before serving.

Freezer: After frying, let cool completely then wrap individually in plastic film and freeze for 1‑2 months. Thaw in the refrigerator then reheat.

Room temperature: Consume the same day, otherwise the fricassés become soggy.

Make-Ahead Tips

• The dough can be prepared the day before, covered and refrigerated; let it come to room temperature before the second rise.
• Fried fricassés freeze very well; make in bulk and freeze for quick meals.