Fricassée tunisien express

Prepare the bread dough and let it rise until doubled in size.

Boil the potatoes until tender, then peel and dice them.

In a bowl, mix tuna, diced potatoes, chopped hard-boiled eggs, capers, and black olives.

Season the mixture with cumin, coriander, salt, and black pepper.

Add chopped parsley and a drizzle of olive oil to the mixture, stirring to combine.

Divide the risen dough into small balls and flatten each into a disc.

Place a spoonful of the filling in the center of each disc.

Fold the dough over the filling and seal the edges tightly.

Heat olive oil in a deep pan over medium heat.

Fry the filled dough until golden brown on both sides, about 3-4 minutes per side.

Remove from oil and drain on paper towels.

Mix harissa with lemon juice and minced garlic to create a dipping sauce.

Serve the fricassées warm with the dipping sauce on the side.

Allergens