Tunisian Fricassé

cook time:

4 hr 0 min

total time:

4 hr 0 min

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As we are getting closer to Hanukkah, the “Everything Fried” holiday, I’m excited to share my Fricassee recipe with you all! One of the best ways to truly understand Tunisian flavors is with this Fricassee roll. This deep-fried yeasted dough is made with King Arthur’s Organic AP Flour. It is stuffed with tuna, olives, harissa, pickled lemon, potatoes and pickles! Pure Tunisian goodness. It is the kind of food that you try once, and crave for always! Savory, crisp, and perfectly balanced.

Ingredients

For the dough:

  • 500 gr organic AP Flour
  • 280 ml water
  • 25 ml extra virgin olive oil
  • 12 ml vodka
  • 10 gr dry yeast
  • 10 gr sugar
  • 10 gr salt
  • Oil for frying

Ingredients

For the Fricassee (for sandwich)

  • 2 tbsp harissa
  • 2 tbsp canned tuna
  • 3 black olives
  • ½ pickled lemon
  • 1 mini potato (cooked)
  • ½ hard boiled pasture raised egg
  • 2 slices of pickles
  • 1 tbsp chopped salad

Ingredients

For the dough:

  • 500 gr organic AP Flour
  • 280 ml water
  • 25 ml extra virgin olive oil
  • 12 ml vodka
  • 10 gr dry yeast
  • 10 gr sugar
  • 10 gr salt
  • Oil for frying

Ingredients

For the Fricassee (for sandwich)

  • 2 tbsp harissa
  • 2 tbsp canned tuna
  • 3 black olives
  • ½ pickled lemon
  • 1 mini potato (cooked)
  • ½ hard boiled pasture raised egg
  • 2 slices of pickles
  • 1 tbsp chopped salad

Ingredients

For the dough:

  • 500 gr organic AP Flour
  • 280 ml water
  • 25 ml extra virgin olive oil
  • 12 ml vodka
  • 10 gr dry yeast
  • 10 gr sugar
  • 10 gr salt
  • Oil for frying

Ingredients

For the Fricassee (for sandwich)

  • 2 tbsp harissa
  • 2 tbsp canned tuna
  • 3 black olives
  • ½ pickled lemon
  • 1 mini potato (cooked)
  • ½ hard boiled pasture raised egg
  • 2 slices of pickles
  • 1 tbsp chopped salad
Equipment

Stand mixer
Bowl
Towel
Bench knife
Parchment paper
Small pot
Knife
Cutting board

Lets Start Cooking!

step 1

In a stand mixer’s bowl, add water, yeast, sugar, flour, vodka, olive oil and salt.

step 2

Set the mixer on the lowest speed, and knead for 12 minutes.

step 3

Take the dough out of the stand mixer’s bowl, round it into a tight ball, and let it sit in an oiled bowl, covered with a towel, until doubled in size.

step 4

Once the dough has doubled in size, divide it into 100-120 gr pieces.

step 5

Round each piece into a tight ball.

step 6

Flip the dough ball upside down and roll it on itself to an oval shape.

step 7

Place each oval-shaped dough on an individual squared parchment paper and let them rest, covered with a towel, until doubled in size.

step 8

Preheat oil in a small pot to 340-355°F or 170- 180°C.

step 9

Transfer the proofed doughs into the oil with the parchment paper, and once they are in the oil, remove the parchment paper.

step 10

Fry for 2-3 minutes on the first side, then flip and fry for additional 2-3 minutes on the other side.

step 11

Remove from the oil and let the fried buns to cool completely.

step 12

Cut the bun open in half. Spread harissa and add all the add-ins.

step 13

This is such an amazing bite!

step 14

YASSS!

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