Kafteji
Kafteji is a delightful Tunisian vegetarian dish bursting with flavor.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Tunisian, Vegetarian, Gluten-Free, Nut-Free, Dairy-Free
Ingredients
- 5 g potatoes
- 2 g olive oil
- 1 pcs green pepper
- 5 g onions
- 1 tbsp ras el hanout
- 500 g pumpkin
- 24 pcs eggs
- 1 g salt
- 1 g peppers
Instructions
- Remove the skins from the potatoes.
- Dice the potatoes into 5cm cubes.
- Add 1-2 cm of olive oil to a large skillet.
- Heat the olive oil until it reaches a high temperature.
- Cook the potatoes in the hot oil for about 20 minutes, turning them occasionally until they are golden brown.
- Transfer the fried potatoes onto paper towels to absorb excess oil.
- Slice the peppers in half and take out the seeds.
- Lightly coat the cut sides of the peppers with olive oil.
- Arrange the peppers cut side down on a baking sheet.
- Broil the peppers until the skin becomes dark and blistered.
- While they are still warm, place the peppers in a plastic sandwich bag and seal it.
- After 15 minutes, remove the peppers from the bag and peel off the skins.
- In a separate pan, heat some more olive oil.
- Remove the skins from the onions.
- Slice the onions into thin rings.
- Cook the onion rings in the hot oil for about 15 minutes, stirring frequently until they turn golden brown.
- Sprinkle Ras el hanout over the onions just before finishing frying.
- Cut the pumpkin into 5cm cubes.
- Sauté the pumpkin in the same pan used for the potatoes for 10-15 minutes until it is tender and lightly browned.
- Place the fried pumpkin onto paper towels.
- Discard the remaining olive oil from the pan.
- Combine all the cooked vegetables back into the pan and stir them together.
- Beat the eggs.
- Pour the beaten eggs over the combined vegetables.
- Cover the pan with a lid to allow the eggs to cook.
- Move the contents of the pan onto a large cutting board.
- Season the mixture with salt and pepper.
- Chop and mix everything together using a large knife.