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Parve
Medium
1 Hour, 40 Minutes
Diets 
There is a popular belief that a Tunisian grandmother invented the Fricassé in the 19th century. She was to receive many guests at her table who dropped out at the last moment. As she had fried a lot of donuts for dessert, not knowing what to do, she stuffed them with what she had on hand. The popular savory pastry was born.
4 cups all purpose flour
1 egg
3 tablespoons Tuscanini Olive Oil
1 teaspoon salt
1 teaspoon sugar
1 tablespoon yeast
1 and 1/2 cups warm water
vegetable or canola oil for frying the Fricassee
2 jars Tuscanini Tuna in Olive Oil
4 boiled eggs, quartered
1 cup black olives
2 large potatoes boiled, diced and seasoned with salt and pepper and 1 tablespoon extra virgin olive oil
1/4 cup harissa such as Taamti
roasted green pepper, sliced and seasoned with olive oil, sliced garlic, salt and pepper
Put yeast and sugar in a small bowl and add about two ounces warm water. Let the yeast proof for few minutes.
In a bowl put flour, salt, olive oil, egg and yeast mixture.
Mix everything while adding warm water gradually. The dough should be soft and a little sticky.
Oil your hand with olive oil and gather the dough into a ball. Make sure to slightly coat the dough with olive oil so that it won’t be sticky. Cover with plastic wrap and let rise for 1 to 2 hours or until doubled in volume.
Dump the dough on a floured working board. Cut out the dough into small pieces and form small balls then flatten each ball with your hands and gently stretch it to form an oval shape.
Fry the oval shaped pieces of dough on both sides.(In order to obtain golden fried breads that are not too dark, place raw carrot sticks in the cooking oil. Regularly change the carrot sticks while frying.)
Using a knife, cut the Fricasse on one side lengthwise. Start assembling the Fricassee.
Put harissa inside the Fricassee and fill with one tablespoon diced potatotes, one tablespoon eggs, roasted peppers, one tablespoon Tuscanini Tuna and add black olives.
Sponsored by Tuscanini
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