Kafteji
A Tunisian dinner. Ready in about 1 hour 24 minutes. Difficulty: medium.
- 34 minPrep (about)
- 50 minCook (about)
- 1 hr 24 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Fresh & other
- 6 potatoes
- 1 green bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
- 6 onions
- 1 ½ tbsp ras el hanout
- 1.4 lb pumpkin
- 30 eggs
Sauces & oils
- 2 ½ tbsp olive oil
Spices & seasonings (2): salt, pepper
- Pinch salt
- Pinch pepper
How to make it
Steps in our own plain words.
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Peel potatoes.
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Cut into 2 inches cubes.
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Pour 1-¾ inch of olive oil in a large pan.
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Heat up very hot.
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Fry potatoes until golden for 20 minutes.
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Turn from time to time.
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Place on kitchen paper to drain.
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Cut the peppers in half.
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Remove seeds.
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Rub a little olive oil on them.
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Place your cut side down on a baking tray.
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Place them under the grill.
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Grill till the skin is dark and bubbly.
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While your peppers are still hot, put them in a plastic sandwich bag and seal it.
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Take them out after 15 minutes.
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Remove skins.
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Heat more olive oil another pan in the meantime.
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Peel the onions.
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Cut into thin rings.
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Fry for 15 minutes until golden.
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Turn them often.
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Add your Ras el hanout at the end.
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Cut the pumpkin into 2 inches cubes.
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Fry in same pan you used for your potatoes for 10-15 minutes until it's soft and slightly browned.
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Place on kitchen paper.
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Pour the rest of the olive oil out of the pan.
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Put all the cooked vegetables in the pan.
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Mix.
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Whisk eggs.
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Pour them over the vegetables.
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Put your lid on your pan so that the eggs cook.
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Put the contents of the pan on a large chopping board.
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Add salt and pepper and chopped.
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Mix everything with a big knife.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.