Tunisian Fricassee (Fricassé)

Tap an ingredient or step to check it off.

1. 1Step 1: Place the flour in a large bowl and create a crater in the middle, leaving some flour at the bottom of the crater.
2. 2Step 2: Add the dry yeast and sugar in the crater. Add ½ cup of warm water right onto the dry yeast and sugar.
3. 3Step 3: Cover with some flour and smooth the top. Allow the yeast mixture to do its thing for about 10-15 minutes.
4. 4Step 4: After 10-15 minutes when the yeast mixture emerged from the flour, add the rest of the warm water and start kneading the dough.
5. 5Step 5: Add the salt and continue kneading.
6. 6Step 6: When the dough starts to come together, add the oil and continue kneading.
7. 7Step 7: Form the dough into a ball and cover the bowl with plastic wrap. Set the dough aside in a warm place to rise for almost a couple of hours, until it doubles in size.
8. 8Step 8: After the dough has risen, knead it one more time and form small dough balls; each dough ball weighs 50-70 grams (about 2 oz.).
9. 9Step 9: Divide the dough into four parts, roll each part into a long log and cut it into 5 or 6 equal pieces. Roll each little piece into a perfect ball, pinch it and pull just a little on both ends to create the Fricassee roll shape.
10. 10Step 10: Set them aside on sprayed parchment paper, spaced out enough. Cover with plastic wrap and let them rise for about 20 minutes.
11. 11Step 11: Meanwhile, heat up the oil in your pot or a deep fryer.
12. 12Step 12: When the rolls have risen, carefully lift them and drop them in the oil. Use a spatula to slide under each roll, or place each roll on a small square of parchment paper and lift it into the oil, then fish out the paper after a second or two.
13. 13Step 13: Don't overcrowd the pot - three or four at a time are enough.
14. 14Step 14: Once the roll floats and gets golden on one side, flip it and fry on the other side. Depending on size, it takes about 2-3 minutes on each side, keeping the oil on medium heat.
15. 15Step 15: Remove the fried rolls onto a paper-toweled surface to get rid of the excess oil.
16. 16Step 16: When ready to eat, open the rolls and stuff them with tuna, olives, hard-boiled egg, boiled potatoes, Harissa and preserved lemons.