Ingredients
Units
For the bread rolls:
- ⅔ cup warm water
- 1 Tbsp active dry yeast
- 1 tsp sugar
- 3 ½ cups all-purpose flour
- 1 tsp table salt
- ¼ cup olive oil
- 1 large egg, whisked
- ⅔ cup water (+ more as needed)
- oil, for frying
For the sandwich:
- ½ cup preserved lemon skin, mashed
- 4 Tbsp prepared harissa, or to taste
- 2 tsp water
- 2 cans tuna in oil, drained
- 5 fingerling potatoes, boiled and sliced lengthwise
- 4 hard-boiled eggs, peeled and sliced
- 12 pitted, dry-cured black olives, roughly chopped
- parsley, for garnish
Instructions
- Start by making the rolls (if you are opting for store-bought rolls, skip to direction 8). In a small bowl, stir together the water, yeast and sugar. Set aside until foamy, which will take about 4 minutes.
- In a large bowl, stir together the flour and salt.
- Add the bloomed yeast, olive oil and egg. Stir all to combine.
- Slowly add the 2/3 cup water. It will be sticky. Knead until the dough is smooth. This may take up to 4 minutes. Cover the dough with a clean cloth and let rest for 30 minutes.
- While the dough is resting, pour enough oil into a Dutch oven so that it is 4-inches deep, then gently heat over medium.
- When the dough has rested, punch it down and roll it out on a floured surface to 1-inch thick, then cut into 6 rounds. (You will have extra dough to make more if you want.) Using your hands, gently tug at the dough into a more oval shape.
- When the oil is 365°F, add 3 ovals of dough and fry until browned. Flip and let brown on the other side. Carefully remove the dough with a slotted spoon and let cool on a paper towel. Repeat with the remaining dough.
- In a small bowl, thin the harissa with the water.
- Split your rolls open like a hot-dog bun.
- Spread the preserved lemon onto one side of the roll and the harissa onto the other. Top with tuna, potatoes, eggs and olives. Garnish with parsley and serve within an hour.
- Prep Time: 45 minutes + 30 minutes rise time
- Cook Time: 10 minutes
- Category: Entree
- Method: Baking
- Cuisine: Mizrahi