Activate the yeast: In a small bowl, combine 250 milliliters warm water (≈37°C), 7 grams active dry yeast, and 1 teaspoons sugar. Stir gently and let sit for 10–15 minutes
until frothy. This step is essential — if it doesn't foam, the yeast is inactive.
Make the dough: In a large bowl, combine 500 grams all-purpose flour and 1 teaspoons salt. Add the yeast mixture, 3 tablespoons olive oil, and 1 egg. Mix then knead for 8–10 minutes
until the dough is smooth, soft, and slightly sticky. It should spring back when poked.
First rise: Cover the bowl with a clean kitchen towel and place in a warm spot. Let the dough rise for 60 minutes, or until doubled in size.
Shape the rolls: Punch down the dough. Divide into 500 milliliters neutral frying oil (sunflower or canola) equal portions (about the size of a golf ball). Roll each into a smooth ball and place on a lightly floured surface. Cover and let rest for 30 minutes
Fry the rolls: Heat frying oil in a deep pan to 170–180°C. Fry the rolls in batches, spooning hot oil over the tops as they cook, for about 4–5 minutes, turning halfway, until uniformly golden. Drain on paper towels.
Prepare the filling: In a bowl, combine 160 grams canned tuna in olive oil (drained and flaked), 2 medium potatoes, boiled and diced, 60 grams pitted black olives, and 1 tablespoons capers (optional) and 3 tablespoons mechouia (grilled pepper salad, optional) if using. Toss gently to mix — do not mash the potatoes, keep them in chunks for authentic texture.
Assemble and serve: While still warm, slice each roll open along one side without cutting all the way through. Layer in the tuna-potato filling, then add slices of 2 hard-boiled eggs, sliced into rounds. Finish with 2 teaspoons harissa (to taste) and a drizzle of olive oil. Serve immediately.
