Fricassé
Small fried bread rolls split and filled with harissa, tuna, potato, egg and olives. Tunisian street food made at home.
Serves 2 · 120 min
Per portion (589 g)
| Calories | 1606 kcal |
|---|---|
| Protein | 61.2 g |
| Carbohydrates | 207.8 g |
| Fat | 54.1 g |
| Saturated fat | 9.2 g |
| Sugars | 5.1 g |
| Fibre | 15.4 g |
| Sodium | 599.6 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 500 g fricassé dough mix
- 1 sachet dried yeast
- 20 cl olive oil
- 2, hard boiled eggs
- 150 g canned tuna
- 300 g potato
- 2 mgharfa kbira harissa
- 40 g parsley
- 20 g, sliced black olives
Method
- Bring the dough together from the mix, the yeast and warm water, knead until it feels soft and springy, then cover it and wait about an hour for it to double.
- Pinch off small pieces and roll them into short, fat fingers. Fry a few at a time in hot oil, turning, until they are puffed and golden, and drain them on paper.
- Meanwhile boil the potatoes and the eggs. Cut the potato into small dice and the eggs into slices.
- Slit each bun along one side, leaving it hinged, smear the inside with harissa and fill it with potato, tuna, egg, a few olive slices and parsley.