• Hubert Guez

Tunisian Fricasses

Updated: Jun 9, 2019


On special occasions, our Mom would make these delicious and addictive mini sandwiches. I prepare them once a month for our Saturday lunch. My brothers Gerard and Paul are totally addicted to them and could eat a dozen in one sitting, and they became favorite of all our kids too.


There is nothing more enjoyable, than the early call from Paul, instructing on what to prepare for lunch. I immediately step into my Mom shoes to make her favorite son, his favorite dishes.


The Fricasse is nothing more than a fried donut, The dough is a bread dough, but with eggs, that must rise once as a whole and then made into elongated balls which are left to rise again. Once fried, they should turn soft quickly.


I think that what makes it so special and addictive beside the childhood nostalgia, is the layering of flavors, and the order the ingredient are introduced.


What makes it an act of love, is that it takes a long time to prepare, and fill them one by one.


Slata Mechouia, made with roasted peppers and roasted tomatoes which are blended with garlic, olive oil, salt and lemon juice after being peeled.

Slata Jiida, a type of Israeli salad, Cucumbers, tomatoes, radishes, onions, ...but cut into infinitely small pieces.

Boiled potatoes, cut in very thin slices (I shred them instead)

Hard boiled eggs (I also shred them)

Black olives

Capers

Tuna, but only ventresca will do

Harissa (Tunisian hot sauce) diluted with water and of course olive oil


I had made over 100 sometimes and no matter what, there is none left at the end.


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