Fricassé

Name: Fricassé
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 20 fricassés
Ingredients: 4 cups flour; 2½ teaspoons active dry yeast; 4 tablespoons peanut oil; 1½ tablespoon sugar; 1 egg; 1 tablespoon salt; ⅔ cup warm water; 1 green bell pepper; 1 red bell pepper; 1 green hot pepper; 3 tomatoes; 2 cloves garlic; 2 potatoes; 4 tablespoons olive oil; 3 tablespoons harissa; salt; pepper; 8 oz. canned tuna fillet in olive oil; 2 hard-boiled eggs; black olives; vegetable oil; Stand mixer

User Reviews

5.0

6 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 20 mins
Servings
20 fricassés
Course
Appetizer
Cuisine
Tunisian, North African

Fricassé

Jennifer Becker

Report

Fricassé is a delicious small savory fried brioche of Tunisian origin, that is filled with potato, harissa, tuna, black olives, hard-boiled egg and slata mechouia.

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

Servings

For the dough

4 cups flour , sifted
2½ teaspoons active dry yeast
4 tablespoons peanut oil
1½ tablespoon sugar
1 egg , beaten
1 tablespoon salt
⅔ cup warm water (or more if necessary)

For the filling

1 green bell pepper , grilled, peeled and seeded
1 red bell pepper , grilled, peeled and seeded
1 green hot pepper , grilled, peeled and seeded
3 tomatoes , peeled and seeded
2 cloves garlic
2 potatoes , boiled with their skin on
4 tablespoons olive oil
3 tablespoons harissa
salt
pepper
8 oz. canned tuna fillet in olive oil
2 hard-boiled eggs
black olives , pitted
vegetable oil (for frying)

Equipment

Stand mixer

Add to Shopping List

Instructions

Dough

In the bowl of the stand-mixer, add the flour, sugar and yeast, and mix well.
Dig a well in the center of this mixture and pour in the egg and oil.
Start mixing at low speed and gradually stir in water until obtaining a homogeneous, light dough that detaches from the sides of the bowl.
Add salt, increase the speed to medium, and knead for 5 minutes.
Cover the dough with a cloth and let it rise for 1h30 in a warm place, away from drafts.
Once the dough has doubled in volume, place it on a lightly floured work surface and punch it down.
Divide the dough into several pieces of about 1 ounce.
Shape each piece of dough into a stick to obtain oval buns.
Place them, with enough space between them, on a sheet lined with greased parchment paper.
Cover them with a clean cloth and let them rise again for 20 minutes.
Heat the frying oil in a deep frying pan and fry, at medium temperature, 3 at a time (not more).
Fry for about 2 to 3 minutes on each side until they are golden brown. Drain on paper towels.

Slata Mechouïa

Chop the peppers, and diced tomatoes, place them with the garlic in a mortar and crush everything slightly with a pestle while avoiding to make a purée. Add salt, pepper and hot olive oil and mix well. Set aside.

Rest of the stuffing

Finley dice the potatoes.
Cut the boiled eggs into small pieces or coarsely grate them.
Mix eggs and potatoes and add a little salt.
Add the crumbled tuna and mix.

Assembly

Cut the fricassé in half, but on one side to give them the shape of a sandwich.
Garnish the bottom inside with harissa and slata méchouïa.
Add some of the potato, egg and tuna mixture.
Garnish with one half black olive.

Notes

In order to obtain golden fried breads that are not too dark, place raw carrot sticks in the cooking oil. Regularly change the carrot sticks while frying.