I have never been to Tunisia, so I have no idea how authentic this rendition is; apparently the real thing is supposed to be in a flattish triangle shape instead. Nonetheless this tuna-filled deep fried dumpling caught my eye at Club Med today, especially since they only deep fried it for a few minutes before serving it. It was only after cutting into it did I realize why: there was a gooey egg yolk inside. Any longer in the fryer and it would've turned solid, but instead it made a rich sauce of sorts.
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