This Tunisian fried bread is actually doughnut but made with very little sugar in the dough.

Rather than combine it with with sweet flavours, the Tunisians use this as a base for a savoury meal. It’s most often served at family celebrations with a variety of fillings so each person can create their own sandwich. It is also served traditionally at Mimouna banquets to celebrate the end of Pesach

Method:

• In a small bowl dissolve the yeast in a 60ml warm water, add a pinch of sugar and wait until foamy, about 5 minutes.

• In a large bowl, combine flour and salt and make a well in the centre, add the remaining water, the yeast and egg. Mix to combine. You may need a bit more water — add just a tablespoon at a time, mixing and gathering in the dough, until it comes together.

• Using your hands, or the dough hook of a stand mixer, knead the dough until smooth and elastic then place in a lightly oiled bowl, oiling the top of the dough as well, and cover with a tea towel. Leave to rise for about an hour until doubled in size.

• Form into 10 small sausage shaped logs, and place on a well-oiled tray about 4cm apart (the dough will rise and spread), brush the top of the rolls with oil, cover the tray with a tea towel and let rise for another half hour.

• Pour about 5cm oil into a heavy-bottom frying pan or a deep fat fryer, heat to 180°C and fry the fricasse for about 3-5 minutes per side, until deep gold and cooked through.

• Remove and drain on paper towel or a rack. Once cooled, slice open horizontally and serve with Tunisian tuna salad, hard-boiled eggs or potatoes, readymade harissa, and olives – or any combination.

• To make the tuna salad: mix all the ingredients together in a medium bowl.
  
  wearetaamim / Instagram: wearetaamim

Ta’amim is a member of the Jewish Futures family

Recipe first published in the JC December 2022