A child-sized take on Tunisia's street food fricassé, this recipe fries small balls of lightly sweetened yeasted dough and fills them with tuna, boiled egg and olives. Bite-sized and easy to eat, the unfried dough balls can also be frozen for later.
Dissolve the dry yeast and granulated sugar in the lukewarm water and let it foam for 5 minutes, then mix the flour with the salt, add the yeast mixture and the olive oil, and knead for 10 minutes until smooth.
Cover the dough and let it rise in a warm spot for 45 minutes, until doubled in size.
Pull roughly 30-gram balls from the dough and fry them in hot oil for 10 minutes, until golden on all sides.
Mix the tuna, boiled egg, green olive and harissa, then hollow out the centers of the fried balls and fill them.
If you want to freeze the dough balls, freeze them raw before frying; freezing them after frying makes the crust lose its crispness. Allergens: contains gluten (flour), egg, 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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