Kafteji — a Tunisian fried vegetable dish of potato, pumpkin, peppers and onion chopped together and bound with egg, warmly spiced with ras el hanout. Hearty and rustic.
Kafteji is a Tunisian street-food favourite — a vibrant medley of fried potatoes, peppers, pumpkin and onions chopped together with egg and ras el hanout. Everything is fried, then chopped on a board into a rustic, deeply savoury hash. Bold, spiced and satisfying, it's comfort food with real character.
Prep 20 min
Cook 45 min
Total 65 min
Medium
- 5 Large Potatoes
- 2 tbs Olive Oil
- 1 Green Pepper
- 5 Onions
- 1 tbs Ras El Hanout
- 500g Pumpkin
- 24 Skinned Eggs
- Pinch Salt
- Pinch Pepper
Video
Preparation
- Peel the potatoes and cut into 5cm cubes.
- Pour 1–2cm of olive oil into a large pan and heat until very hot, then fry the potatoes until golden brown, about 20 minutes, turning occasionally, and drain on kitchen paper.
- Halve the peppers, remove the seeds, rub with a little oil, and place cut-side down on a tray under the grill until the skin is dark and blistered. While hot, seal in a plastic bag for 15 minutes, then remove the skins.
- Meanwhile, heat more oil in another pan, peel and slice the onions into thin rings, and fry for 15 minutes until golden, turning often, adding the ras el hanout at the end.
- Cut the pumpkin into 5cm cubes and fry in the potato pan for 10–15 minutes until soft and slightly browned, then drain.
- Pour out the excess oil, return all the cooked vegetables to the pan, and mix. Whisk the eggs, pour over the vegetables, and cover until the eggs cook.
- Tip onto a large board, add salt and pepper, and chop and mix everything together with a big knife.
Tips from the ZestyPlate Kitchen
- Fry each vegetable separately so they each cook properly before combining.
- Char and peel the peppers for a smoky depth that lifts the whole dish.
- Chop everything together on a board with a big knife — that's the traditional, signature step.
- Season generously and add the ras el hanout at the end for fragrance.
Frequently Asked Questions
A North African spice blend that can include dozens of spices — cumin, coriander, cinnamon, rose and more. It gives kafteji its warm, fragrant character.
Frying is traditional and gives the richest flavour, but you can roast the vegetables for a lighter version. The texture will be a little different.
They're scrambled or cooked through with the vegetables, then everything is chopped together into a hash. Some versions also add a fried egg on top.
Crusty bread is perfect for scooping. Kafteji is often served with harissa for extra heat and as a quick, hearty meal.
