• Here's what you need:
  • 4 cups (600g) all-purpose flour
  • 1 1/4 cups (300ml) water
  • 1 tablespoon (5g) active dry yeast
  • 1 egg
  • 1 teaspoon (5g) salt
  • 3 tablespoons (40ml) sunflower oil
  • the filling:
  • 2 cans of flaked tuna
  • 1 can of harissa
  • 5 large potatoes (peeled, washed, diced, and boiled in salted water – you can add cumin to the water)
  • 5 hard-boiled eggs, sliced into quarters
  • Sauce (mayo, optional based on your preference)
  • Black or green olives


Start by activating the yeast. Add it to the water, give it a good mix, and let it sit for about ten minutes.

In a mixing bowl, combine salt, a raw egg, and olive oil. Mix it up with your hands. Now, add your yeast-infused water and then the flour. Knead it by hand or use a stand mixer for about ten minutes until you have a smooth dough.

Cover the bowl with a clean cloth and a plastic bag, placing it in a dark and humid spot. Let the dough rise and double in size for at least 1.5 hours.

While the dough does its thing, let's prepare the filling:

Once the dough has risen, punch it down and form small 80g balls. Flatten them into round shapes by hand.

Fry them in hot oil over medium heat for a few minutes until both sides turn golden brown. Drain them in a colander and let them cool.

Now, make a single incision on one side of each dough pocket. Fill them in this order: sauce, harissa, potatoes, tuna, eggs, and olives

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