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Dough:
Filling:
Make Dough:
Prepare little buns (the traditional Tunisian shape is lemon-like, though a little bit thinner at each ends). Put the buns on a clean tea-towel and cover them with another one. Let them sit until they reach a size approximately 1/3 bigger than what they were (my mum would say until they double, but I am always in a rush!!!).
Fry them in very hot oil like regular doughnuts. Take them out when they start getting brownish (I like them pale brown, but this is a question of taste in color there...being married to an artist!!!).
Let the buns sit for a while on kitchen towels in order to get rid of the extra oil. When you can touch them without getting burnt, open them on ONE side (it is unethical to open it all the way through, and much harder to eat!!!) Fill the "fricasses" with the filling ingredients.
Poster's Notes:
Posted by Daphne Romy
Nutritional Info Per Serving: N/A
1 packet of yeast
3 eggs
1/2-1/3 cup of oil
1 pinch of salt
Flour
Tuna Fish in tins
Tomatoes, in small dice
Green and yellow peppers, in tiny dice
Capers (if you like the taste, personally, I don't, but it's customary to have them)
Olive oil
Lemon
Whatever you like to find in your sandwiches (cucumber, carrots, etc.)
Put yeast or baking powder into a 1/4 cup of lukewarm water. Mix all the ingredients thoroughly and add flour until you reach a paste-consistency.
1) If you live in Europe, best is to get yeast from your bakers, otherwise just use regular baking powder.
2) Since you decided to send your all time-favourites, I feel almost ashamed to admit that, as Proust liked the taste of the Madeleine in his herbal tea, my recollection of childhood resides in Tunisian doughnut sandwiches called "fricasses."
Never tell my mum that out of the wonderfully refined Tunisian Jewish cooking, all I found to share with you is the picnic sandwich recipe. I promise there is more to Tunisian cuisine than my very personal extra-speedy recipe's interpretation.