Tunisian Fricassee Sandwich Recipe

Tunisian Fricassee Sandwich Recipe

Ingredients

Makes 10

FRICASSEE ROLLS:

• 1 tsp superfine (caster) sugar
• 1 tsp sea salt
• 1 egg
• 2 cups (250g) all-purpose (plain) flour
• about 1 tsp easy-blend dried yeast
• scant ½-2?3 cup (100-150ml) warm water
• vegetable oil, for deep-frying

ISRAELI SALAD:

• 2 ripe tomatoes, very finely chopped 1 small cucumber, very finely chopped
• ½ red onion, very finely chopped
• ½ green bell pepper, seeded and very finely chopped A handful of fresh flat-leaf parsley leaves, very finely chopped Juice of ½ lemon, or to taste
• sea salt and black pepper, to taste
• a splash of olive oil

FILLINGS:

• harissa, to taste
• 5 x 6½oz (185g) cans good-quality tuna, drained and flaked 5 cold hard-boiled eggs, peeled and sliced
• 20 whole pitted (stoned) black olives
• 1lb 2oz (500g) cooked potatoes, sliced
• 2 tbsp capers, rinsed and patted dry
• 1 preserved lemon, drained and finely chopped

Method

1. To make the fricassee rol s, mix together the sugar, salt, and egg
2. In a large mixing bowl, combine the flour and yeast
3. Add the egg mixture, then gradually add enough warm water, mixing untillyou have a soft, stretchy dough
4. Knead for about 5 minutes, then place the dough in a clean oiled bowl, cover with a clean dish towel, and let rise in a warm place for about 1 hour, until doubled in size
5. Once risen, gently punch down (knock back) the dough and knead again for a few minutes
6. Divide the dough into 10 pieces, then shape each one into an elongated rol shape
7. Place on a baking sheet lined with wax (greaseproof) paper, cover, and let rise again in a warm place for about 45 minutes, until doubled in size
8. While the dough is proving (rising), make the Israeli salad
9. Mix al the vegetables, the parsley, and lemon juice together and season with salt and pepper
10. Add more lemon juice, if desired, and mix in a splash of olive oil
11. Cover and refrigerate until ready to serve
12. Once the rol s are ready to cook, pour some vegetable oil into a deep frying pan or an electric deep-fat fryer and heat to 350°F (180°C)
13. Deep-fry the rol s in batches for a few minutes on each side, turning once, until golden al over and cooked through
14. Drain on paper towels and keep warm in a low oven while you cook the rest
15. To assemble the sandwiches, split the warm rol s, spread with harissa to taste, then layer on the tuna, eggs, olives, potatoes, a sprinkle of capers, and a helping of Israeli salad
16. Garnish with a few pieces of preserved lemon and serve

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