Tunisian Fricassee (Fricassée)
فريكاسي FricasséeSay it: free-kah-SAY
Tunisian fricassee is a beloved street-food sandwich consisting of a small, deep-fried semolina bun filled with tuna, harissa, boiled egg, olives, preserved lemon, and vegetables. Crispy on the outside and soft inside, the golden bun is generously stuffed to create a spicy, savory, and satisfying bite. It is a classic anytime snack throughout Tunisia, especially popular in Tunis and coastal towns, often enjoyed on the go or at beachside stalls.
Tunisian Fricassee (Fricassée)
فريكاسي, Fricassée
Pronounced free-kah-SAY
- Serves
- 4
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, egg, fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Buns
Filling
Method
In a large bowl, combine semolina, yeast, salt, and sugar. Add olive oil and warm water; mix until a soft, slightly sticky dough forms. Knead for 5 minutes until smooth.
Cover the dough and let it rise in a warm place for 45-60 minutes until doubled in size.
Divide the risen dough into 8 equal pieces. Roll each into a smooth ball, then gently flatten into an oval about 4 inches (10 cm) long and ½ inch (1 cm) thick.
Heat 3 inches (8 cm) of vegetable oil in a deep pot to 350°F (175°C). Fry the buns in batches for 3-4 minutes per side until deep golden and crisp. Drain on paper towels.
While the buns are still warm, slice each one horizontally like a sandwich roll, leaving one side attached.
Spread a generous layer of harissa inside each bun. Add a portion of flaked tuna, quartered egg, olives, preserved lemon, sliced cucumber, diced tomato, and capers if using.
Season lightly with salt and pepper. Gently press the bun closed so the fillings are compact.
Serve immediately while the buns are still warm and crispy.
Regional variants
Some families add sliced boiled potato or fried potato sticks inside the sandwich. In certain regions a spoonful of spicy tuna salad (tonno) replaces plain canned tuna.
Cook's notes
- For extra-crispy buns, let the shaped dough rest uncovered for 15 minutes before frying.
- Adjust harissa quantity to your heat preference; Tunisian versions are usually quite spicy.
- Use good-quality oil-packed tuna for the most authentic flavor.
Serve with
Fresh lemonade, mint tea, or a cold Tunisian soda.
Make ahead and storage
The buns can be fried up to 2 hours ahead and reheated briefly in a hot oven. Fill just before serving to keep them crisp.
