Tunisian Kaftaği with Fried Vegetables
Kaftaği is a Tunisian street food dish: vegetables fried individually (peppers, tomatoes, onions, potatoes, pumpkin), then chopped with a knife on a board along with fried eggs and harissa. Separate frying is what allows each vegetable to keep its flavor.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Calories
- 390
Kaftaği is an authentic Tunisian street food eaten either in a sandwich or on a plate. The sight of it being chopped with two knives on a wooden board is part of the fun of the dish itself.
Method
-
1
Frying Order
Heat the oil to 170°C, and fry each type individually in this order: potatoes (6 minutes), pumpkin (5 minutes), onions (3 minutes), peppers (3 minutes), tomatoes (2 minutes). Each type has a different time, and mixing them results in some raw and some burnt.
-
2
Draining
Drain each type on a wire rack as it comes out of the oil. Paper towels trap steam, making the vegetables soggy and greasy. Let them cool down a bit so you can handle them.
-
3
Peeling the Peppers
If the skins of the peppers and tomatoes look peeled after frying, remove them — fried skins are tough and linger in the food. This is optional but makes a difference in texture.
-
4
Chopping with a Knife
Place all the fried vegetables on a large wooden board and chop them with a large knife (or two knives) using a fast cutting motion. Chop with a knife, not a blender — the blender makes a paste, and the goal is small, distinct pieces.
-
5
The Eggs
Fry the eggs in 2 tablespoons of the frying oil until the whites are set and the yolks remain runny. Place them on the vegetables on the board and chop them together — the runny yolk distributes and gives the mixture a creamy texture.
-
6
Seasoning
Add the harissa, cumin, coriander, salt, and olive oil, and continue chopping until well blended. Taste and adjust the harissa — the amount depends on your heat tolerance, and Tunisians add more.
-
7
Serving
Serve in a plate with bread, or stuff it into a Tunisian loaf to make a Kaftaği sandwich — which is the most famous version in the streets. You can also add tuna, olives, or hard-boiled eggs inside.
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Tips that actually matter
- Fry each type by itself — every vegetable has a different cooking time.
- Drain on a wire rack rather than on paper towels.
- Chop with a knife on a board; a blender turns it into a paste.
- Eggs with runny yolks give the mixture a creamy texture.
- Taste the harissa and adjust it — the spice level is up to you.
People also ask
What is Tunisian harissa?
A hot red chili pepper paste with garlic, cumin, coriander, and olive oil. It is readily available in jars or tubes, and is made at home by soaking dry red chili peppers and grinding them with spices. If not available, use chili powder with garlic and cumin.
Can I use the oven instead of frying?
Yes — bake the vegetables at 220°C with a drizzle of oil, each type separately or on separate trays. The result is much lighter and the taste is close, but frying gives greater depth and is the traditional method.
Can I add meat?
Yes — small pieces of fried liver are the most famous addition, and the dish is then called Kaftaği with liver. Some versions also add merguez (spicy Tunisian sausage) or minced meat.
How long does it keep?
Two days in the fridge in an airtight container, and it is reheated quickly in a pan. But it is best fresh and hot — fried vegetables lose their texture after chilling. If you want to make it ahead of time, fry the vegetables and chop them right at serving time.
Cook mode
Tunisian Kaftaği with Fried Vegetables
-
1
Frying Order
Heat the oil to 170°C, and fry each type individually in this order: potatoes (6 minutes), pumpkin (5 minutes), onions (3 minutes), peppers (3 minutes), tomatoes (2 minutes). Each type has a different time, and mixing them results in some raw and some burnt.
-
2
Draining
Drain each type on a wire rack as it comes out of the oil. Paper towels trap steam, making the vegetables soggy and greasy. Let them cool down a bit so you can handle them.
-
3
Peeling the Peppers
If the skins of the peppers and tomatoes look peeled after frying, remove them — fried skins are tough and linger in the food. This is optional but makes a difference in texture.
-
4
Chopping with a Knife
Place all the fried vegetables on a large wooden board and chop them with a large knife (or two knives) using a fast cutting motion. Chop with a knife, not a blender — the blender makes a paste, and the goal is small, distinct pieces.
-
5
The Eggs
Fry the eggs in 2 tablespoons of the frying oil until the whites are set and the yolks remain runny. Place them on the vegetables on the board and chop them together — the runny yolk distributes and gives the mixture a creamy texture.
-
6
Seasoning
Add the harissa, cumin, coriander, salt, and olive oil, and continue chopping until well blended. Taste and adjust the harissa — the amount depends on your heat tolerance, and Tunisians add more.
-
7
Serving
Serve in a plate with bread, or stuff it into a Tunisian loaf to make a Kaftaği sandwich — which is the most famous version in the streets. You can also add tuna, olives, or hard-boiled eggs inside.
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