SnackMain Course

Tunisian Fricassé

Name: Tunisian Fricassé
Prep time: 1 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 4 portioner
Cuisine: tunisian
Ingredients: 300 g all-purpose flour; 7 g active dry yeast; 5 g sugar; 5 g salt; 180 ml warm water; 15 ml olive oil; 500 ml vegetable oil; 160 g tuna drained; 2 stk. hard-boiled egg quartered or sliced; 50 g black olive pitted and halved; 1 stk. potato boiled and mashed or diced; 2 spsk. harissa; 15 g parsley fresh, chopped (valgfrit)

Fricassé are savory Tunisian fried dough sandwiches, perfect as a snack or light meal. They are typically filled with tuna, hard-boiled eggs, olives, and harissa, offering a delightful blend of textures and flavors.

En original opskrift af Forkin

Tid i alt: 2 t. 20 min.
Portioner: 4
Sværhedsgrad: Mellem

Allergenoplysninger: kan indeholde æg, fisk og gluten. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

dough

300 gall-purpose flour
7 gactive dry yeast
5 gsugar
5 gsalt
180 mlwarm water
15 mlolive oil

frying

500 mlvegetable oil

filling

160 gtuna, drained
2 stk.hard-boiled egg, quartered or sliced
50 gblack olive, pitted and halved
1 stk.potato, boiled and mashed or diced
2 spsk.harissa

garnish

15 gparsley, fresh, chopped(valgfrit)

Udstyr

paper towels · slotted spoon · pot · large bowl · kitchen towel

Fremgangsmåde

Trin for trin

1
In a large bowl, combine the all-purpose flour, active dry yeast, sugar, and salt.
2
Gradually add the warm water and olive oil to the dry ingredients, mixing until a shaggy dough forms.
Ca. 2 min.
3
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it is smooth and elastic.
Ca. 10 min.
Kokkens note: The dough should be slightly tacky but not sticky.
4
Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
Ca. 1 t.
5
Once risen, gently punch down the dough and divide it into 8-10 equal pieces.
Ca. 2 min.
6
Roll each piece into an oval or torpedo shape, about 1 cm thick.
Ca. 5 min.
7
Heat the vegetable oil in a deep pot or Dutch oven to 170-180°C (340-350°F).
Ca. 5 min.
Kokkens note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.
8
Carefully place 2-3 dough pieces into the hot oil, ensuring not to overcrowd the pot.
9
Fry for 2-3 minutes per side, or until golden brown and puffed.
Ca. 6 min.
Kokkens note: Adjust heat as needed to maintain a consistent oil temperature.
10
Remove the fried dough with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
11
Once cooled slightly, carefully slice each fried dough piece lengthwise, without cutting all the way through, to create a pocket.
Ca. 5 min.
12
Spread a thin layer of harissa inside each pocket.
Ca. 2 min.
Kokkens note: Adjust the amount of harissa to your spice preference.
13
Fill each fricassé with the tuna, hard-boiled egg, black olives, and mashed potato.
Ca. 5 min.
14
Garnish with fresh parsley if desired and serve immediately.
Ca. 1 min.

Bevar den gode smag

Opbevaring

Store leftover fricassé filling components separately in airtight containers in the refrigerator.

Genopvarmning

Fricassé are best enjoyed fresh; the fried dough does not reheat well.