Crispy fried dough pockets stuffed with tuna, boiled egg, harissa, olives, and capers, the iconic Tunisian street food.
Ingredients
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400g all-purpose flour
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7g instant yeast
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1 tsp sugar
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1 tsp salt
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2 tbsp olive oil
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200ml warm water
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2 cans tuna, drained
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4 hard-boiled eggs, sliced
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2 boiled potatoes, sliced
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Harissa paste
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Green olives, halved
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Capers
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Vegetable oil for frying
Instructions
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1
Mix flour, yeast, sugar, salt, and olive oil with warm water to form a soft dough. Knead ten minutes until smooth.
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2
Cover dough and let rise for forty-five minutes until doubled in size in a warm spot away from drafts.
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3
Divide into eight balls, roll each into a small round disc about half a centimeter thick for frying.
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4
Deep fry each disc in hot oil at 175C until puffed and golden on both sides, about two minutes total.
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5
Split each fried bread open carefully and spread harissa generously inside both halves while still warm.
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6
Fill with tuna, sliced egg, potato, olives, and capers. Serve immediately while the bread is still crispy.
Did You Know?
Fricassé stands sell out before noon in Tunisian cities, and the best ones attract lines that wrap around the block.