SnackMain Course

Tunisian Fricassé

Name: Tunisian Fricassé
Prep time: 1 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 4 annosta
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 kpl hard-boiled egg quartered or sliced; 50 g black olive pitted and halved; 1 kpl potato boiled and mashed or diced; 2 rkl harissa; 15 g parsley fresh, chopped (valinnainen)

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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 2 t 20 min
Annoksia: 4
Vaikeustaso: Keskitaso

Allergeenitiedot: saattaa sisältää seuraavia: kananmunat, kala ja gluteeni. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

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 kplhard-boiled egg, quartered or sliced
50 gblack olive, pitted and halved
1 kplpotato, boiled and mashed or diced
2 rklharissa

garnish

15 gparsley, fresh, chopped(valinnainen)

Välineet

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

Valmistusohje

Vaihe vaiheelta

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.
Noin 2 min
3
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it is smooth and elastic.
Noin 10 min
Kokin vinkki: 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.
Noin 1 t
5
Once risen, gently punch down the dough and divide it into 8-10 equal pieces.
Noin 2 min
6
Roll each piece into an oval or torpedo shape, about 1 cm thick.
Noin 5 min
7
Heat the vegetable oil in a deep pot or Dutch oven to 170-180°C (340-350°F).
Noin 5 min
Kokin vinkki: 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.
Noin 6 min
Kokin vinkki: 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.
Noin 5 min
12
Spread a thin layer of harissa inside each pocket.
Noin 2 min
Kokin vinkki: Adjust the amount of harissa to your spice preference.
13
Fill each fricassé with the tuna, hard-boiled egg, black olives, and mashed potato.
Noin 5 min
14
Garnish with fresh parsley if desired and serve immediately.
Noin 1 min

Säilytä hyvänä

Säilytys

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

Uudelleenlämmitys

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