Recipe: Tunisian Fricassé filled with tuna salad
Branch beyond doughnut and latkes this Chanukah and try this North African fried favourite
Tunisian fried bread is actually doughnut. It has very little sugar in the dough, and rather than combine the delicate doughnut with sweet flavours, the Tunisians use this as a base for a savoury meal. It’s usually served at family celebrations with a variety of fillings so each person can create their own sandwich. We love the idea of celebrating Chanukah with a fried food that is unusual to most and yet intrinsically feels like home.
Method:
- In a small bowl dissolve the yeast in a 60ml warm water, add a pinch of sugar and wait until foamy, about 5 minutes.
- In a large bowl, combine flour and salt and make a well in the centre, add the remaining water, the yeast and egg. Mix to combine. You may need a bit more water — add just a tablespoon at a time, mixing and gathering in the dough, until it comes together.
- Using your hands, or the dough hook of a stand mixer, knead the dough until smooth and elastic then place in a lightly oiled bowl, oiling the top of the dough as well, and cover with a tea towel. Leave to rise for about an hour until doubled in size.
- Form into 10 small sausage shaped logs, and place on a well-oiled tray about 4cm apart (the dough will rise and spread), brush the top of the rolls with oil, cover the tray with a tea towel and let rise for another half hour.
- Pour about 5cm oil into a heavy-bottom frying pan or a deep fat fryer, heat to 180°C and fry the fricasse for about 3-5 minutes per side, until deep gold and cooked through. Read More…
