In a large bowl, combine flour and salt and make a well in the centre, add the remaining water, the yeast and egg. Mix to combine. You may need a bit more water — add just a tablespoon at a time, mixing and gathering in the dough, until it comes together.

Using your hands, or the dough hook of a stand mixer, knead the dough until smooth and elastic then place in a lightly oiled bowl, oiling the top of the dough as well, and cover with a tea towel. Leave to rise for about an hour until doubled in size.

Form into 10 small sausage shaped logs, and place on a well-oiled tray about 4cm apart (the dough will rise and spread), brush the top of the rolls with oil, cover the tray with a tea towel and let rise for another half hour.

Pour about 5cm oil into a heavy-bottom frying pan or a deep fat fryer, heat to 180°C and fry the fricasse for about 3-5 minutes per side, until deep gold and cooked through.

Remove and drain on paper towel or a rack. Once cooled, slice open horizontally and serve with Tunisian tuna salad, hard-boiled eggs or potatoes, readymade harissa, and olives – or any combination.

To make the tuna salad: mix all the ingredients together in a medium bowl.

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