Fricassé

Method

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1. Mix the flour, yeast, sugar and salt, work in the 3 tbsp oil and the water, and knead 8 minutes to a soft dough. Cover and prove 60 minutes until doubled.

   Mark done

2. Divide into 8 and shape each into a small oval roll. Leave to rest 15 minutes under a cloth.

   Mark done

3. Heat the sunflower oil to 165°C / 330°F — moderate, not hot.

   Mark done

4. Fry the rolls two at a time, 4 minutes a side, turning once, until deep gold and puffed. Drain on a rack.

   Mark done

5. Crush the boiled potatoes with 3 tbsp olive oil, the lemon juice and salt.

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6. Split each warm roll along one side without cutting through, and spread the inside with harissa.

   Mark done

7. Pack in the crushed potato, tuna, egg slices, olives, capers and preserved lemon, and eat immediately.

   Mark done

Chef’s Tips

• Moderate oil. Hot oil leaves the middle raw.
• Split them warm — cold rolls will not open.
• Harissa on the bread first, so it does not all end up in one bite.

Pairing Suggestions

• Slata tounsia
• Cold drinks
• More harissa

Storage & Reheating

The fried rolls keep a day and re-crisp at 200°C for 5 minutes. Fill only when serving.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.