Lyoum and Hölma co-founders, Claire and Sofiane Ben Chaabane, put a spin on the Tunisian fricassé sandwich, opting for baking “choux” pastry, instead of fried dough. A healthier option that avoids the mess of frying at home. This recipe is found in Holma Issue 2, among other delicious recipes.
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CHOUX BUNS “FRICASSÉ WAY”
Makes 16 buns
INGREDIENTS
BUNS
10 cl (2/3 cup) milk
80g (5 1/3 tablespoons) butter
100g flour (1/4 cup) flour
3 eggs
Cumin and harissa
2 tablespoons grated gruyère
Milk
Salt
FILLING
Canned tuna fish
Preserved lemon (cut into small pieces)
Black olives (pitted)
Hard-boiled egg (cut into pieces)
Chili
Boiled potatoes (cut into pieces)
Harissa
PREPARATION
STEP 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
STEP 2
Melt the butter and milk in a saucepan with 10cl (1/3 cup) water and a pinch of salt. Remove from the heat once it boils. Add the flour and beat vigorously. Put back on low heat and mix. Stick the dough to the sides of the pan in order to dry it for a few minutes.
STEP 3
Pour the dough in a bowl. Add the eggs one at a time, mixing with a wooden spoon until fully incorporated before adding the next egg. You should have a smooth, glossy paste that drops easily from a spoon once the eggs are fully incorporated. Add the grated cheese, 1 teaspoon of cumin, and 1 teaspoon of harissa to the dough.
STEP 4
Use a spoon to make even round balls and place onto the parchment-lined baking sheet. Lightly brush the top of the balls with milk, before placing them into the oven. Bake for 20 minutes. Do not open the oven during cooking, as that will cause the dough to fall. After 20 minutes, lower the temperature to 160°C (320°F), and leave the oven door ajar with a spoon. Bake for 10 more minutes. Take them out of the oven to cool.
STEP 5
Cut the puffs into a pocket and fill them “fricassé” style with tuna fish, black olives, preserved lemon, eggs, potatoes, and harissa. Some include roasted peppers. You may remove or add ingredients according to your preference!
Another version of the Tunisian fricassé sandwich with hot dog buns is by Luke Pyenson, published in the Washington Post August 23, 2019.
Tunisian Fricassé Sandwich (Image: Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)
For more recipes, check out Spicy Squash Spread, Couscous and Tomato Sauce, and Canal House’s Chicken Thighs With Lemon.
