Tunisian Fricassé

In 250 ml of warm water, dissolve the dry yeast and sugar. Add the flour, salt, 2 tbsp olive oil and 1 egg, knead into a soft, elastic dough and continue kneading for 7–10 minutes.

Cover the dough and leave in a warm place for 60 minutes, until roughly doubled in size.

Divide the dough into 10 pieces, shape into oblong buns, place on a greased surface and leave to rest for another 15 minutes.

Heat frying oil in a deep pot over medium heat to about 170–175 °C. Fry the buns in batches, turning regularly, for 3–4 minutes per side until evenly golden brown.

Boil the potatoes until tender and hard-boil 2 eggs; let cool, then dice the potatoes, cut the eggs into pieces, halve the olives, and flake the tuna with a fork.

Slice each warm bun open lengthwise without cutting all the way through. Spread the inside with harissa and fill with tuna, potato, egg and olives. Serve immediately.