For the dough:
1 kilo of flour
1 cube of baker’s yeast
1 glass of oil
2 pinches of salt
For garnish :
5 large potatoes
2 cans of tuna in oil
1 pot of pitted green olives
Start by preparing the leaven, in a small bowl put the yeast cube,
2 tablespoons flour and a little warm water.
Cover and let rise 45 min to 1h.
In a large bowl, combine the flour and salt, then add the eggs and the sourdough. Mix well so that the flour is soaked in the leaven. Add the oil, then add the water gradually until the dough no longer sticks, it must remain soft.
Take the equivalent of a golf ball from the dough and then form puddings.
Place on a baking sheet, cover and let rise 30 min.
Fry on both sides, 5 to 10 min, on a medium heat so that the fricassee are well cooked inside.
Put them on paper towel before filling.
Wash the potatoes and boil for about 25 min.
Cook the eggs in water for 15 min as soon as the water boils. Drain the tuna oil in a colander, then put in a bowl and set aside.
Drain the olives and cut them in 2, then place them in a bowl.
Cut the diced potatoes and the salted ones. Remove the shell from the eggs and cut into slices
. delay the harissa in the olive hula. and finely chopped lemons beldi
As soon as the preparation of the filling is ready, you can start stuffing the fricassee.
Incise a fricassee in the middle in the direction of the width without touching the other end. Spread the sauce harissa, the slata mechuya to put diced potato, tuna, some egg slices, and olives.