If you like Tunisian fricassees, I suggest this recipe prepared by Lillia , simple and authentically Tunisian recipe, good preparation.
Ingredients :
For the dough
1 kg of flour
1 cube of baker’s yeast
1 glass of oil tea
2 eggs
2 pinches of salt
Warm water about 1 glass of 250ml
For garnish
5 large potatoes
2 cans of plain tuna
6 eggs
1 jar pitted green olives
Mayonnaise or harissa for those who eat spicy
Preparation :
Start by preparing the sourdough, in a small bowl put the cube of yeast, 200g of flour and a little warm water. Salt Cover and let rise 15min, then add the eggs mix a little Add the oil, then add the rest of the water (the mixture will be liquid) and add the flour little by little until the dough no longer sticks , it must remain flexible.
Cover and leave to rise for 1 hour Degas and Take the equivalent of a golf ball of the dough then form sausages. Place them on a baking sheet, cover them and leave to rise for 15 minutes.
Fry them on both sides, 5 to 10 min, over medium-high heat so that the fricassees are well cooked inside. Put them on absorbent paper before garnishing them.
Wash the potatoes and boil them for around 25 minutes. Cook the eggs in water for 15 minutes as soon as the water boils.
Drain the oil from the tuna in a colander, then put in a bowl and set aside. Drain the olives and cut them in half, then reserve them in a bowl.
Dice the potatoes and salt them. Remove the shell from the eggs and cut them into slices. Make a hariss/ or mayonnaise mixture in a bowl. As soon as the filling preparation is ready, you can start stuffing the fricassees.
Incise a fricassee in the middle in the direction of the width without touching the other end.
Spread the harissa/mayo sauce, add diced potatoes, tuna, a few egg rings, and olives. Repeat the operation until the end.
