Israelis have a special love affair with Tunisian Fricassee, and here's the fascinating story behind it. Legend has it that this delectable dish traces its roots back to a 19th-century Tunisian Jewish home. The hostess had whipped up a generous batch of sfenj, fried dough fritters, intending them for dessert for guests who never arrived. Facing a surplus of these treats, she improvised. Instead of the usual sweet coating, she decided to stuff them with whatever she had on hand – tuna, potato, preserved lemon, and Harissa – and crowned the creation with a hard-boiled egg.
Despite initial nerves, the outcome was a massive hit, and her family couldn't keep this culinary triumph a secret. Word spread, and today, Tunisian Fricassee has earned its place as a cherished staple in Tunisian Jewish cuisine. A nod to the creative twist that turned dessert disappointment into a flaky and delicious treat, we owe our gratitude to this innovative family for this unique culinary delight.
While you can for sure make this flavorful tuna sandwich with any type of bun or sandwich bread, if you want the full experience make your own fried bread.
Ingredients
For the bread rolls
- 2 2/3 cups lukewarm water divided
- 2 tablespoons sugar divided
- 2 tablespoons active dry yeast
- 8 cups all purpose flour
- 1 tablespoon salt
- 2 tablespoons arak or vodka
- 4 cups oil for frying
For the sandwich
- ¾ cup harissa
- ¾ cups preserved lemon slices or paste
- 12 hard boiled eggs sliced
- 12 3 ounce cans tuna in oil, drained
- 6 medium potatoes boiled and sliced
- 4 cucumbers
- 4 tomatoes
- Capers
- pickles
Nutritional Facts
Instructions
- In the bowl of a stand mixer with dough hook mix 1 cup water, 1 tablespoon sugar and 2 tablespoons yeast and let sit for a few minutes. When the solution is bubbly, add flour, sugar, salt, alcohol and remaining water. Knead for about 7-8 minutes until you get a uniform and shiny dough ball.
- Let rise for about an hour or until doubled in size.
- Prepare a sheet pan with 12 cut pieces of parchment paper. Divide dough into 12 balls the size of a tennis ball, shape into an oval roll and place on cut out parchment, repeat with remaining dough. Let rest for about 15 minutes.
- Heat oil in a deep pot, when it reaches 365°F, add the rolls attached to the parchment paper. Carefully, remove paper with tongs. Fry for about 2 minutes on each side or until it obtains a golden-brown color.
- Remove, place on a paper towel. Repeat. Cool completely.
- Prepare sandwiches. Cut a roll in half, spread harissa, then preserved lemon slices or paste, arrange slices of hard-boiled egg on top, add tuna, boiled potato slices, cucumber, tomato, capers and/or pickles.
