Tunisian-style fricassé

Ingredients for 24 servings:

• 1 kg flour
• 3 tsp salt
• 2 eggs
• 2 packets of dry yeast
• 2 tbsp sugar
• 1 cup(s) oil
• 2 cup(s) water, warm, maybe more or less
• 4 eggs
• 3 m.-sized potatoes
• 10 olives, black
• 3 tbsp harissa paste
• 1 can of tuna

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours

Place all the dough ingredients in a mixing bowl and knead into a fluffy, non-sticky dough. Ideally, knead the dough for as long as possible. Cover the bowl with a damp cloth and let the dough rest for 2 hours, if possible. Peel the potatoes, cut into small cubes, and boil them in salted water. Hard-boil the eggs, peel them, and quarter them. Divide the dough into 24 equal-sized, long balls and let them rest for a while on a baking tray. Dilute the harissa with 15 tablespoons of water. Pit the olives and cut them into small rings. Bake the fricassé rolls in the oven at 180°C (convection oven) for approx. 20-30 minutes until golden brown. Let the fricassé cool briefly and then cut open on the side, but do not cut all the way through. Moisten the inside with harissa and fill with a mixture of potatoes, eggs, and tuna. Decorate with olives. Tip: If you don’t like it too spicy, drizzle the fricassé with a little olive oil.