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6 Serves
122 Mins
In a large mixing bowl, combine the flour, yeast, salt, and warm water to form a soft, pliable dough.
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FrenchVitamin K
24 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
188 µg / 400 µgCalcium
115 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
115 mg / 420 mgPhosphorus
204 mg / 1,250 mgPotassium
681 mg / 4,700 mgSodium
1247 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
6 g / 28 gSugar
1 g / 50 gSaturated Fat
19 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
49 gAlcohol
0 g
Knead the dough on a clean surface for 10 minutes until smooth and elastic, then place it in a bowl, cover, and let it rise in a warm spot for 60 minutes.
Divide the dough into small portions, shape them into oval buns, and let them proof for another 30 minutes.
Heat oil in a deep-frying pot to 175°C and fry the dough buns until golden brown on both sides, then drain on paper towels.
Once cooled, slice the buns open and fill them with a mixture of tuna, boiled potatoes, harissa, and olives.
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Tunisian
French