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Fricassé

Fricassé

What can be better than bread? Fried bread, this Tunisian bread is actually doughnut. Like most doughnuts it had very little sugar in the dough, and rather than combine the delicate doughnut with sweet flavours, the Tunisians use this as a base for a savoury meal. It is usually served at family celebrations with a variety of fillings waiting for each person to create their own individual sandwich. We love the idea of celebrating Chanukah with a fried food that is unusual to most and yet intrinsically feels like home.

  • 10 g fresh yeast or 14 g active dried yeast
  • 240 ml (1 cup) warm water
  • Pinch of sugar
  • 500 gr bread flour
  • 1 tsp salt
  • 1 egg
  • Oil for coating and frying

In a small bowl dissolve the yeast in a ¼ cup warm water and add a pinch of sugar and let stand until foamy, about 5 minutes. In a large bowl, combine flour and salt and make a well in the centre, add the remaining water, the yeast mixture and egg and mix to combine, at this point you may need a bit more water, but add just a tablespoon at a time, mixing and gathering in the dough, until the dough comes together. Using your hands, or the dough hook of a stand mixer, knead the dough until smooth and elastic. Place dough in a lightly oiled bowl, oil the top of the dough as well, and cover with a tea towel. Set aside to rise for about an hour until doubled in size.

Form into 10 small sausage shaped logs, and place on a well-oiled tray about 2 inches apart (the dough will rise and spread), brush the top of the rolls with oil, cover the tray with a tea towel and let rise for another half hour.

Using a heavy bottom frying pan with two inches of oil or a deep fat fryer, heat oil to 180˚C (350˚F) fry fricasse in oil for about 3-5 minutes per side, until deep gold and cooked through. Take out of oil and drain either on paper towel or rack. Once cooled slice open as you would a roll and serve with Tunisian tuna salad click here for link, hard boiled eggs or potatoes, readymade harissa, and olives – or any combination.