Recipes for children
These child-sized versions of Tunisian street-food fricassé are made by frying small balls of lightly sweetened yeast dough, then filling them with tuna, boiled egg and olives. Their small size makes them a bite-sized snack, and the uncooked dough balls can also be frozen.
Dissolve the dried yeast and granulated sugar in lukewarm water and wait 5 minutes for it to foam. Mix the flour with the salt, add the yeast mixture and olive oil, then knead for 10 minutes until smooth.
Cover the dough and leave to rise in a warm place for 45 minutes, until doubled in volume.
Pinch off pieces of dough weighing about 30 grams and shape into balls. Fry in hot oil for 10 minutes, until deep golden on all sides.
Mix the tuna, boiled egg, green olives and harissa. Hollow out the centers of the fried buns and add the filling.
To freeze the dough balls, do so while they are still raw, before frying. Freezing the fried buns will make them lose their crisp exterior. Allergens: contains gluten (flour), eggs and fish (tuna).
Hamur toplarının yarısını çiğ halde dondurdum, iki hafta sonra çıkarıp direkt donmuşken kızarttım, biraz daha uzun sürdü ama güzel piştiler. İçini doldururken harissayı tamamen çıkardım, çocuklar yine de tuzlu zeytin yüzünden biraz suratını astı.
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