Tunisian Fricassé with Tuna and Harissa (Street Sandwich)
Ah, the Tunisian fricassé! This little golden and crispy street sandwich, filled with a savory tuna and harissa mixture, is an absolute must. Each bite transports you to the bustling streets of Tunis, where vendors prepare these treasures on the spot. This popular dish reflects the generosity of Tunisian cuisine, which stands out for its generous use of spices like cumin and chili. You might wonder what's the difference between Tunisian and Moroccan cuisine: Tunisian is often spicier thanks to harissa, while Moroccan uses more sweetness like cinnamon and saffron. Here, the dough is fried then stuffed, creating an irresistible contrast. Make it, and you'll understand why this sandwich makes hearts vibrate!
Ingredients
- All-purpose flour500 g
- Baker's yeast10 g
- Warm water250 ml
- Salt1 teaspoon
- Olive oil2 tablespoons
- Canned tuna, drained200 g
- Hard-boiled eggs2
- Black olives (pitted)50 g
- Capers (optional)1 tablespoon
- Harissa (chili paste)2 tablespoons
- Tomato paste1 tablespoon
- Oil for frying500 ml
Instructions
- 1
In a large bowl, mix the flour, salt, and yeast dissolved in warm water. Add the olive oil and knead until you obtain a soft and elastic dough. Cover and let rise for 1 hour in a warm place.
- 2
Meanwhile, prepare the filling: flake the tuna in a bowl, add the chopped hard-boiled eggs, sliced olives, capers, harissa, and tomato paste. Mix well.
- 3
Punch down the dough and form small balls the size of a walnut. Roll each ball into a small oval disk about 1 cm thick.
- 4
Heat frying oil in a saucepan to 170°C. Immerse the disks and fry until golden and puffed, about 3-4 minutes per side. Drain on paper towels.
- 5
Using a knife, open each fricassé in half like a pocket. Generously fill with the tuna mixture and close. Serve hot or warm.
- 6
Enjoy these fricassés with an extra touch of harissa if you like it spicy, and pair with mint tea for an authentic experience.
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