FRICASSEÉ, TUNISIA: This salted and fried brioche bun from Tunisia is
filled with tuna, eggs, potatoes, and olives.While these are the classic fillings, you won't be surprised to learn that everyone has their own
version!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fricassé
Categories: Breads, Vegetables, Seafood, Chilies, Potatoes
Yield: 20 fricasses

MMMMM--------------------------DOUGH---------------------------------
4 c Flour; sifted
2 1/2 ts Active dry yeast
4 tb Peanut oil
1 1/2 tb Sugar
1 lg Egg; beaten
1 tb Salt
2/3 c Warm water; more as needed

MMMMM-------------------------FILLING--------------------------------
1 Bell pepper; grilled, peeled
- seeded
1 Red bell pepper; grilled,
- peeled, seeded
1 Green chile; grilled, peeled
- seeded
3 Tomatoes; peeled, seeded
2 cl Garlic
2 Potatoes; unpeeled, boiled
4 tb Olive oil
3 tb Harissa
Salt & pepper
8 oz Canned tuna in olive oil
2 lg Hard-boiled eggs
Black olives; pitted
Oil; for frying

EQUIPMENT: Stand mixer

DOUGH: In the bowl of the stand-mixer, add the flour,
sugar and yeast, and mix well.

Dig a well in the center of this mixture and pour in the
egg and oil.

Start mixing at low speed and gradually stir in water
until obtaining a homogeneous, light dough that detaches
from the sides of the bowl.

Add salt, increase the speed to medium, and knead for 5
minutes.

Cover the dough with a cloth and let it rise for 1h30 in
a warm place, away from drafts.

Once the dough has doubled in volume, place it on a
lightly floured work surface and punch it down.

Divide the dough into several pieces of about 1 ounce.

Shape each piece of dough into a stick to obtain oval buns.

Place them, with enough space between them, on a sheet
lined with greased parchment paper.

Cover them with a clean cloth and let them rise again
for 20 minutes.

Heat the frying oil in a deep frying pan and fry, at
medium temperature, 3 at a time (not more).

Fry for about 2 to 3 minutes on each side until they are
golden brown. Drain on paper towels.

SLATA MECHOUIA: Chop the peppers, and diced tomatoes,
place them with the garlic in a mortar and crush
everything slightly with a pestle while avoiding to make
a puree. Add salt, pepper and hot olive oil and mix
well. Set aside.

REST OF THE STUFFING: Finely dice the potatoes.

Cut the boiled eggs into small pieces or coarsely grate
them.

Mix eggs and potatoes and add a little salt.

Add the crumbled tuna and mix.

ASSEMBLY: Cut the fricassé in half, but on one side to
give them the shape of a sandwich.

Garnish the bottom inside with harissa and slata
mechouia.

Add some of the potato, egg and tuna mixture.

Garnish with one half black olive.

NOTES: In order to obtain golden fried breads that are
not too dark, place raw carrot sticks in the cooking
oil. Regularly change the carrot sticks while frying.

Author: Vera Abitbol

RECIPE FROM: https://www.196flavors.com

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