Kafteji Recipe Tunisian Restaurant Secrets

Kafteji is a popular dish in Tunisia  is traditionally served with grilled liver or merguez or a fried egg. It is a mixture of potatoes, tomatoes, green peppers, eggs, pumpkins and possibly zucchini, all roughly cut, fried then mixed and cut into small cubes. The mixture is then salted, seasoned with tomato sauce and served with finely chopped parsley and onion.

Prepare the ingredients

First of all peel the potatoes and cut them into small cubes.

Chop potatoes

Then rinse and cube the eggplant and zucchini.

prepare Eggplant Cubes

Peel and thinly slice the onion. Cut the tomatoes in half.

Frying and cooking Kafteji condiments

Heat a large frying pan and heat the cooking oil.

As soon as it is hot, put the potatoes to cook. Do not stir during cooking, they may stick together. After cooking, remove with a skimmer and place on paper towels. The book in a large dish.

Then put the eggplant and minced onion to cook in the same cooking oil. Reserve even after cooking, on paper towels. Then put the minced zucchini to cook in the same cooking oil. Take them out with the skimmer and set aside on paper towels.

Then put the minced zucchini to cook in the same cooking oil. Take them out with the skimmer and set aside on paper towels for a perfect kafteji dish.

Do the same with the half tomatoes and peppers. Return them halfway through cooking to cook on the other side. Take them out with the skimmer, drain well and set aside in the serving dish.

Finally, open the eggs one by one in a bowl, avoiding breaking the yolk and frying them like fried eggs, always in the previously used frying oil. Return them halfway through cooking to fry them on the other side.

Frying and cooking kafteji vegetables steps

Mixing everything gently

While cooking the eggs, combine all the vegetables in a large serving dish, season with salt and pepper and mix gently.

Add the fried eggs with the cooked vegetables.

Mix the vegetables together and cut them together using knives such as scissors.

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Finally , sprinkle with olive oil, and add the spices: 1 teaspoon of carvi and a little harissa (1 to 2 teaspoons) or not at all, but propose, in this case, a ramekin in the middle of the table so that each guest adds according to its tolerance to chilli. Sprinkle with chopped fresh parsley.

Mixing everything gently in all ways