Thursday 25 October 2012

Touarits ~Spicy stuffed Tunisian bread

Crispy Tunisian style stuffed semolina bread with a spicy vegetarian harissa filling.


240 g / 8 oz fine semolina
1 teaspoon fast acting yeast
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon oil
1/2 -1 cup warm water( use as much as required)
1 tablespoon plain flour for kneading and dusting.


1 medium carrot finely shredded
1 red onion finely chopped
1/4 red capsicum finely diced
1/4 yellow capsicum finely diced
2 medium tomatoes de seeded and finely diced
1 tablespoon harissa paste - Tunisian chilli paste( add more or less to taste)
1/4 teaspoon  cayenne pepper
1/3 teaspoon salt
1 tablespoon olive oil


1. In a large bowl add the semolina, salt, sugar and yeast and stir together.
2. Add the oil and add a little water at a time until you have a soft pliable dough.
3. Knead the dough for 5 minutes, cover and place inside the bowl.Cover and leave in a warm place to prove for 1 hour.
4.To make the filling , heat oil in  pan and sauté the onions in it, once the onions soften slightly add the capsicums and grated carrot and sauté for about 5 minutes until both carrots and capsicums are cooked.
5. Add the diced tomatoes, salt, cayenne pepper and the harissa paste and sauté for 3-4 minutes until the filling is thick and almost dry.
6. Remove from the heat and leave to cool.

7.On a floured surface knock the air out of the dough and knead for 3-4 minutes , divide the dough into 10 parts and keep aside.
8. On a floured surface pat out two of the dough balls to form 3 inch circles.
9. Take a generous spoonful of the filling and place it in the centre of one of the dough discs.
10. Cover this with the second dough disc and using your thumb press the edges down to seal them
11. Take a fork and make indentations around the edge to further seal the edges and make a pattern.Repeat for remaining parts of dough.
12. Place the bread rolls onto an oiled baking tray and cover with a cloth. Leave aside for 20 minutes.
13. Preheat an oven to 180 degrees C/ 375  degrees F.Bake the Touarits for about 25-30 minutes until crisp and golden brown.
14. Remove from the oven and transfer them to a wire rack to cool.
Serve with soup

You may like :
Tunisian Chickpea salad

Submitting  to:
 Flavours of Tunisia event by


  1. it looks yummy..nice clicks :)

  2. Delicious and mouthwatering bread.

  3. lovely filling bread recipe. looks really wonderful.

  4. They look absolutely delicious!

    They remind me a little of roti, all those delicious spicy flavours.

    Your recipes are marvellous!

  5. This looks very appetising.

  6. I've never heard of these before, they look very nice.

  7. Tried this and it was lovely! My parents enjoyed it too!

  8. Made more of this for the weekend! What a fab recipe! Thanks x

  9. such an amazing idea :) I love stuffed breads thank you

  10. Made this again - really tasty!

  11. OOO remind me of holdays there! Will definately have to make these soon, I've booked marked this page.

  12. Shared this recipe as it is soooooo tasry!

  13. An unusual recipe that looks tasty. Thanks.

  14. This is my kind of hearty food!

  15. My challenge for the weekend!

  16. I love spicy stuffed breads too. Super recipe.

  17. Tried and it was lovely thanks!

  18. Wow, these look awesome, i love love love bread & will be going to get all the ingredients to try these tomorrow!

  19. These Tunisian stuffed bread looks so tempting. It must have turned out so crispy.


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