Instructions

Follow the steps and taste along the way.

1. Mix the dough

   In a large bowl, combine the lukewarm water, yeast, and sugar, then leave to stand for 5 minutes. Add the flour, 6 g of salt, and olive oil. Knead for about 8 minutes, until the dough is smooth and elastic.

   

2. Let the dough rise

   Cover the bowl and leave the dough to rise in a warm place for about 60 minutes, until it has roughly doubled in size.

   

3. Prepare the filling

   Peel the potatoes, cut them into small cubes, and boil in lightly salted water for 12–15 minutes, until tender; then drain and roughly mash them. Boil the eggs for 9 minutes until hard-boiled, cool, peel, and chop them. Stir in the drained tuna, chopped olives, lemon juice, and 1 g of salt.

   

4. Shape and fry the pastries

   Divide the risen dough into 8 equal pieces and shape them into oval rolls. Leave them to rest for 10 minutes. Heat the neutral oil in a pot to 170–175 °C. Fry the rolls in batches for about 2 minutes on each side, until golden brown, then let them drain on a paper towel.

   

5. Fill the fricassé

   While each roll is still warm, cut it lengthwise, without slicing all the way through. Spread harissa inside and fill with the potato mixture, tuna, and egg. Serve warm, while the crust is crisp and the filling is soft; the acidity of the lemon balances the spicy harissa.