Tunisian Fricassé with Tuna and Olives
Ah, Tunisian fricassé! It's the ultimate street snack, the one that reminds you of busy mornings or breaks between classes. Picture a well-risen dough, fried to perfection, crispy outside and fluffy inside, stuffed with a generous mix of tuna, olives, capers, and harissa. This little turnover is a pure Mediterranean flavor bomb, perfect as a starter or appetizer. If you're wondering about the difference between Tunisian and Moroccan cuisine, Tunisia focuses more on chilies (harissa), olives, and tuna, with a rustic simplicity. To cook Tunisian, you absolutely need harissa, olives, cumin, and capers. Ready to travel?
Ingredients
- Wheat flour250 g
- Dry active yeast1 teaspoon
- Warm water150 ml
- Olive oil2 tablespoons
- Salt1 teaspoon
- Canned tuna (drained)150 g
- Pitted black olives50 g
- Capers1 tablespoon
- Onion1/2 (finely sliced)
- Harissa1 teaspoon
- Egg1
- Frying oilAs needed
Instructions
- 1
In a bowl, mix flour, yeast, and salt, then add warm water and 2 tablespoons olive oil. Knead for 5 minutes until smooth. Cover and let rise for 1 hour in a warm place.
- 2
Flake the tuna, dice the olives, add capers, onion, and harissa. Mix well. Hard-boil the egg (10 minutes), chop it, and stir into the filling.
- 3
After rising, punch down the dough on a floured surface. Form 40 g balls, flatten into discs, place 1 tablespoon of filling in the center, and seal into oval turnovers.
- 4
Heat frying oil to 170°C. Fry fricassés for 3-4 minutes per side until golden. Drain on paper towels.
- 5
Serve hot or warm with lemon and a green salad. You can also split them open and add extra harissa.
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