Tunisian Fricassé

1: In the bowl of a stand mixer fitted with a dough hook, proof yeast, sugar, and warm water.

2: Add oil, flour, and salt (making sure not to place the salt directly on the yeast). Mix for about 5 minutes to form a soft and slightly sticky dough.

3: Set aside in a warm area covered until it doubles in size.

4: Prepare the buns by cutting rectangles of parchment paper. Using balls of dough the size of a golf ball, shape the buns into an eye shape. Place each bun on a parchment paper square and set aside.

5: Spray the top of the formed buns and cover with plastic for a second rise of about 20 minutes while heating oil.

6: Heat 2 inches of oil at 350°F in a deep pot. Use the parchment paper to drop each bun into the oil and carefully remove the paper. Fry until golden, turning once. Fry in batches and drain on a cooling rack.

7: For the tuna topping, mix drained tuna, argan oil, olive oil, and salt to taste until the tuna is wet.

8: For the potato topping, boil peeled and cubed potatoes in water until fork-tender. Drain and add salt.

9: Cube the boiled eggs and prepare harissa, black olives, and minced preserved lemons as additional toppings.

10: Build up your bun with desired toppings and enjoy!