Tunisian fricassés

Ingredients

• 500 g T45 all-purpose flour
• 7 g active dry yeast
• 1 tsp granulated sugar
• 1 1/2 tsp fine salt
• 280 ml warm water
• 2 tbsp olive oil
• 1 l sunflower oil
• 300 g waxy potatoes
• 4 pieces eggs
• 180 g canned tuna in water, drained
• 3 tbsp Tunisian harissa
• 2 tbsp cold water
• 80 g pitted black olives
• 40 g drained pickled capers
• 1 piece lemon
• 0.25 bunches fresh flat-leaf parsley

Method

1. Mix the flour, yeast, sugar, and salt in a large bowl, then fold in the warm water and olive oil until it forms a supple dough that pulls away from the sides.
2. Knead on the counter until the dough is smooth, elastic, and slightly satiny under your hands.
3. Cover the dough and let it rise in a warm place until it is well puffed, soft, and full of small bubbles.
4. While the dough rises, cook the potatoes in their skins until a knife pierces them without resistance, then peel and dice them; also cook the eggs until the yolks are firm, then peel and quarter them.
5. Gently punch down the dough, shape into small oval rolls, and place them on a floured surface; let them rest until they look light and slightly plump.
6. Heat the sunflower oil in a deep pot; fry the rolls in batches until they are golden, puffed, and sound hollow when tapped, then drain on paper towels.
7. Thin the harissa with the cold water and a splash of lemon juice to get a smooth, bright red, and easy-to-spread sauce.
8. Slice open each warm roll on the side without separating it completely, spread the inside with harissa, then stuff with potato, tuna, hard-boiled egg, olives, capers, and parsley.
9. Serve the fricassés warm or at room temperature with lemon wedges, when the bread is still soft and the filling is deeply flavorful.

Nutrition

Per serving

Energy

971.7 kcal

Protein

34.77 g

Carbohydrate

108.76 g

Fat

43.03 g

Fibre

8.74 g

Calcium

53.83 mg

Iron

3.9 mg

Magnesium

49.27 mg