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Discover the Delicious Flavors of Tunisian Fricassé

Discover the Delicious Flavors of Tunisian Fricassé

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)


  • Stand mixer

How to make this delicious Tunisian recipe 


  • 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!

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