Tunisian Fricassé
Tunisia's deep-fried sandwich bun: yeasted dough puffed in hot oil, split open and stuffed with tuna, harissa, capers, olives and egg.
Overview
A simple yeasted dough rises for 1 hour. Divides into 8 oval-shaped pieces about 10 cm long. Deep-fries for 2-3 minutes per side till golden and puffed (the fried buns triple in size and develop a hollow interior). Splits each bun horizontally with a small knife; stuffs with: a generous spoonful of tuna mashed with harissa; a few thin slices of hard-boiled egg; a few capers; a few olives; thin slices of preserved lemon; a sprinkle of parsley. Eats hot.
Ingredients
Dough
- 400 g plain flour
- 7 g instant yeast
- 1 teaspoon salt
- 1 teaspoon caster sugar
- 240 ml warm water
- 2 tablespoons olive oil
Frying
- 800 ml neutral oil
Filling (per fricassé)
- 1 small tin (100 g) tuna in olive oil (drained, but reserve a little oil)
- 1 ½ teaspoons Harissa (or to taste)
- ½ hard-boiled egg (sliced)
- 4-5 capers (drained, rinsed)
- 4 green olives (small, or black olives, pitted, halved)
- 1 thin slice preserved lemon peel (or substitute: zest of fresh lemon + pinch of salt)
- 1 teaspoon chopped parsley
Per batch of 8 - total filling
- 4 small tins tuna
- 4 tablespoons Harissa
- 4 hard-boiled eggs
- 4 tablespoons capers
- 100 g olives
- 1 preserved lemon
- A handful of parsley
Method
Stage 1 - Dough
- In a wide bowl, whisk flour, yeast, salt and sugar.
- Pour in the warm water and olive oil.
- Mix to a shaggy dough; knead 6 minutes till smooth and elastic.
- Rest in a covered bowl 1 hour till doubled.
Stage 2 - Shape
- Knock back; divide into 8 portions (~80 g each).
- Shape each into an oval shape about 10 cm long and 5 cm wide, slightly pointed at the ends.
- Rest 15 minutes on parchment.
Stage 3 - Fry
- Heat the oil to 175°C.
- Lower 2 ovals at a time into the oil.
- Fry 1-2 minutes per side; the dough will puff dramatically into a hollow shape.
- Lift onto a wire rack to drain and cool slightly.
Stage 4 - Fillings
- Mash each tin of drained tuna with 1 tablespoon harissa in a small bowl.
- Have the egg slices, capers, olives, preserved lemon and parsley ready.
Stage 5 - Stuff
- With a small knife, cut a slit lengthways along the side of each fricassé (don't cut through - make a pocket).
- Open the pocket carefully - it should be hollow inside.
- Spread harissa-tuna mash inside.
- Add: 2-3 slices of hard-boiled egg, 2-3 capers, 2-3 olive halves, a small piece of preserved lemon, a sprinkle of parsley.
Stage 6 - Serve
- Eat IMMEDIATELY while still hot.
- The bread softens within 30 minutes - fricassé is best straight after building.
Notes
- Hot oil + light dough = hollow interior: the secret is the fry. The dough puffs into a balloon, leaving a perfect pocket for stuffing. Cold dough won't puff.
- Harissa is non-negotiable: the spicy paste defines the fricassé. Mild palates can use less, but skipping it altogether removes the Tunisian character.
- Preserved lemon is iconic: the salty-floral note is what makes a fricassé distinctly Tunisian. Substitute fresh lemon zest + a pinch of salt if you can't find preserved.
- Eat right after building: the bread softens fast. Build at the last second.
Storage
- Eat fricassés within 30 minutes of building.
- Plain fried buns (unstuffed) keep 1 day at room temperature; reheat briefly in a 180°C oven before stuffing.
- Don't pre-stuff and store - the filling weeps into the bread.
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