Tunisian fricassés Recipe
Tunisian fricassés
Rated 5.0 stars by 1 users
Category
Street food
Servings
8
Prep Time
2 hours
Cook Time
20 minutes
Calories
403
A typical Tunisian street food to be enjoyed warm, using many of the organic vegetables growing on the Moulins Mahjoub family farm in the North of Tunisia
Author:Artisan Olive Oil Company
Ingredients
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280 ml luke-warm water
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1 tsp baker yeast
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5 eggs
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3 tbsp Moulins Mahjoub early harvest chetoui extra virgin olive oil
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500 g flour
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1 tsp salt
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0.5 tsp sugar
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1 potato
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100 g Moulins Mahjoub organic meski olives
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2 tbsp Moulins Mahjoub traditional (medium) or Tunisian (strong) harissa
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50 g Moulins Mahjoub organic wild mountain capers in sea salt
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50 g Moulins Mahjoub organic preserved lemons
Directions
Mix the water, yeast and sugar and leave for 10 minutes to form a white foam at the top
Pour the mixture into a large bowl, add the egg and mix well
Add the extra virgin olive oil and half the flour, mix by hand or an electrical beater at low speed for a few minutes
Add the salt to the other half of the flour in another bowlMix both pastes together for 10 minutes by hand or an electrical beater at low speed for 5 minutes. Leave the paste to rest for for around 45 minutes (less in warmer temperatures) until it expands
Drizzle some olive oil on your hand and on your kitchen worktop. Flatten your paste with a rolling pin. Turn it around and flatten it on the other side to ensure it doesn't stick and air bubble have been removed. Cut circles with a round pastry cutter. Once you have finished, mix the paste and flatten it to cut the rest of the paste. Place the cut pieces on baking paper and leave them to rest for 30 minutes
Heat a pan filled to 3cm with olive oil. Fry the fricassés until brown and place them in a sieve to let the oil drizzle out
Boil the 3 remaining eggs and cut them into 8 pieces by length. Remove the stones from the olives and cut them into small pieces. Cut the preserved lemons into small pieces
Boil the potato and cut it into squares of around 1 cm.Rinse the capers from the sea salt
Open the fricassés with a knife, first add the harissa and then rest of the ingredients (tuna, capers, preserved lemons, eggs and potato pieces) and enjoy them warm