Discover the authentic recipe for fricassés, those stuffed buns that are a staple in Tunisia and Algeria. Soft, flavorful, and deceptively simple, they are prepared in two stages: first, a light and airy leavened dough, then a generous and fragrant filling. They are the perfect meal for family gatherings, picnics, or simply for a pleasant time around the table.
Practical information
Preparation time: 90 minutes
Cooking time: 20 minutes
Estimated calories: approximately 280 kcal per fricassee
Estimated average price: approximately 45 ₪ for the recipe
Ingredients
- 1 kg of sifted flour
- 2 heaped tablespoons of dried yeast or one cube of brewer's yeast
- 22 grams of salt
- Water needed for a pliable dough
- 3/4 of a (plastic) glass of sugar
- 1 glass + 1/4 (plastic) of oil
- Sesame seeds
- An egg
- 3 cooked and boiled potatoes, cut into cubes
- 4 hard-boiled eggs, cubed
- 2 tablespoons of capers
- Roughly chopped fresh coriander
- Two cans of flaked tuna in oil
- Salt, pepper, harissa and lemon juice
Preparation steps
- Pour the sifted flour, dried yeast (or brewer's yeast cube), salt, sugar, egg and oil into the bowl of your food processor fitted with the dough hook.
- Knead for 10 minutes, gradually adding lukewarm water, until you obtain a soft and elastic dough.
- Cover the dough and let it rise for about 1 hour in a warm place.
- After this first rise, carefully take pieces of dough with a knife and shape them into small rounded rolls.
- Place them on a floured work surface and let them rise a second time for 35 to 40 minutes.
- Meanwhile, prepare the stuffing: combine the cubed potatoes, cubed hard-boiled eggs, capers, chopped fresh coriander, and flaked tuna. Season generously with salt, pepper, harissa, and lemon juice.
- Cook the fricassees in a pan over medium heat until they are golden brown and cooked through.
- Let them cool for a few moments, then carefully open them and fill them generously with stuffing.
For a better texture, use lukewarm water when kneading: this helps the yeast activate the dough. Feel free to prepare the filling in advance; it keeps well in the refrigerator and develops a richer flavor after resting for a few hours.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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