Discover the Delicious Flavors of Tunisian Fricassé

Homemade Dough Recipe Ingredients

• 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)

Delicious Filling for Fricassee

• 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 of Carthago Oil Extra Virgin Olive Oil 
• 3 tablespoons harissa 
• Salt
• Pepper
• 6.7 oz. canned tuna fillet in olive oil 
• 2 hard-boiled eggs
• Black olives , pitted
• Vegetable oil (for frying)

Equipment

• Stand mixer

How to make this delicious Tunisian recipe 

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

Final assembly:

• Cut the fricassee 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
• Drizzle Tunisian Extra Virgin and enjoy!