Fricassees are a traditional dish from Tunisia. Marie makes them every now and then for me as a treat. They are the real Tunisian sandwich before modern health consciousness replaced the fried bread with baguettes. This is just the recipe for the bread. The filling is the same as in any Tunisian sandwich, i.e. tuna, Israeli salad, hummus, olives, capers, boiled eggs, and some optional stuff.
- 10 grams active dried yeast
- 1/2 cup tepid water
- 400 grams flour
- 1 egg
- 3 tablespoons of oil
- a bit of salt
- Oil for frying
- Stir together yeast, water and 1 tablespoon of flour in a bowl.
- Leave until bubbly (about 10 minutes)
- Add in all other ingredients
- Mix together for five minutes
- Shape into small buns
- Leave to rise until doubled in size
- Deep fry in hot oil until golden
- Marie just mixed all ingredients together for five minutes. Since I use Active Dried Yeast, which come in hard granules, I've included a yeast activation step.
The dough doesn’t leave the bowl until she has shaped the buns. So all kneading is in the same bowl.
The result of all that kneading is, of course, a dough ball.
Marie pinches off a piece of dough and shapes it into a fat sausage shape.
The recipes makes a lot of buns. In Israel Marie just has to leave them covered on the kitchen table and they will rise. Not so easy in the UK.
Then fry the buns until golden. Marie does two or three at a time.
Assembling the Tunisian Sandwich is a team effort. We had a bit of a production line going on.
But worth the effort. Delicious.