It’s hard to explain in just a few words how delicious this homemade fricasse is. How comforting it is, and how wonderful this recipe is because you can make and even fill the sandwiches a few hours ahead of time.
The rolls are airy on the inside and crisp on the outside, and they’re forgiving enough to keep their wonderful texture even hours after frying. And if you make sure to let the dough rise properly, you’ll get the softest, most tender fricasse—the kind that don’t absorb too much oil and have such a light, unique texture.
The Perfect Fricasse
PrintIngredients
Ingredients for the Fricasse (Makes 22):
- 7 cups (1 kg) all-purpose flour
- 2 tablespoons active dry yeast
- ½ cup granulated sugar
- ½ cup vegetable oil
- 2½ cups (600 ml) water
- 1 teaspoon salt
For the Spicy Preserved Lemon Spread:
- 2.2 pounds (1 kg) lemons, preferably with thin skins
- 2 tablespoons salt
- 1 tablespoon sugar
- 1 teaspoon sweet paprika
- Juice of 3 lemons
- ¼ cup olive oil
- 1 teaspoon crushed red pepper flakes
For the Harissa:
- 1.1 pounds (½ kg) dried hot peppers
- 1.1 pounds (½ kg) dried sweet peppers
- 1 teaspoon cumin
- 2 garlic cloves, peeled
- ½ teaspoon ground coriander
- 1 teaspoon salt
- ½ cup olive oil
To Assemble the Sandwich:
- Frikassee
- Harissa
- Spicy preserved lemon spread
- 2 cans tuna
- Pitted black olives
- 4 potatoes, peeled and cooked until completely tender
- 4–5 eggs, hard-boiled and peeled
- Chopped vegetable salad
Instructions
- Make the dough: place all of the dough ingredients except the salt in the bowl of a stand mixer fitted with the dough hook. Knead for 3 minutes. Add the salt and continue kneading until you have a smooth, elastic dough. Cover and let rise for 1 hour.
- Divide the dough into 22 equal pieces and shape each piece into a ball with a smooth top. Roll each one slightly into an oval and place each small roll on a square of parchment paper (cut the parchment into squares beforehand).
- Cover and let the dough rise again for 1 hour, or until the rolls are very puffy.
- Heat 1 liter (about 4¼ cups) of oil in a wide pot until it is very hot, just before boiling.
- Carefully place the rolls into the hot oil, with the smooth side facing down and the parchment paper facing up. Slowly pull away the parchment paper. If it sticks, leave it in the oil for a minute or two and it will release.
- Fry the rolls on both sides until beautifully golden.
- Cut each frikassee open down the middle. Spread harissa on one side and preserved lemon spread on the other. Fill with tuna, cooked potato cubes, sliced eggs, chopped vegetable salad, more tuna, and 2 olives. Serve.
-Make the Spicy Preserved Lemon Spread: thinly slice the lemons and remove the seeds.
- Place 2 layers of lemon slices in a jar, then sprinkle with a little salt, sugar, paprika, and chili. Continue layering with the remaining lemon slices and seasonings.
- Pour in the lemon juice, press everything down firmly, and pour the olive oil over the top.
- Let the lemons soften in the marinade for 8–14 days.
- Blend into a smooth spread, or finely chop and mix with the liquid.
- Make the Harissa: cut the peppers in half, wearing gloves so they don't burn your hands, and remove the seeds.
- Soak the peppers in a bowl of warm water for 2 hours, then drain them completely.
- Grind the peppers and garlic using a meat grinder, or process them into a smooth paste in a food processor.
- Add the remaining ingredients and mix well. Transfer to jars, drizzle a little olive oil over the top, seal, and store in the refrigerator.
The Perfect Fricasse
