Tunisian fricassés by Moulins Mahjoub

Tunisian fricassés

Tunisian fricassés by Moulins Mahjoub
Yields: 1 Serving Difficulty: Medium
A typical Tunisian speciality, a delicious fried bread sandwich Tunisian fricassés by Moulins Mahjoub


0/14 Ingredients
Adjust Servings


0/11 Instructions
  • 1. Mix the water, yeast and sugar and leave for 10 minutes to form a white foam at the top
  • 2. Pour the mixture into a large bowl, add the egg and mix well
  • 3. Add the extra virgin olive oil and half the flour, mix by hand or an electrical beater at low speed for a few minutes
  • 4. Add the salt to the other half of the flour in another bowl
  • 5. Mix 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
  • 6. 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
  • 7. 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
  • 8. 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
  • 9. Boil the potato and cut it into squares of around 1 cm.
  • 10. Rinse the capers from the sea salt
  • 11. 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

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