Tunisian Kafteji with Pumpkin
Golden, chopped vegetables bound with egg and seasoned with ground coriander and harissa. Serves 4; times are estimates.
This version of kafteji combines green peppers and green chilli with tomato and pumpkin. Adjust the heat by choosing how to divide the 8 peppers and chillies; the harissa is optional too. Serve hot, on its own or with bread. Preparation times are approximate estimates.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Cook the peppers and chillies
Heat some of the olive oil in a pan over medium heat. Add the whole green peppers and chillies and cook for about 8 minutes, turning them, until the skins are blistered in places and the vegetables are soft. Remove them and, if you like, cover for about 5 minutes to make peeling easier.
Ready to continue when: The skins are blistered in places and the peppers and chillies are soft.
8 min - 02
Cook the pumpkin and tomatoes
Halve the tomatoes and sprinkle ground coriander over the cut sides. Add more olive oil to the pan and cook the pumpkin and tomatoes separately over medium heat. Turn the pumpkin as it cooks for about 10 minutes, until golden and tender; cook the tomatoes cut-side down until their skins wrinkle and the flesh softens. Keep the tomato juices too.
Ready to continue when: The pumpkin is golden and tender; the tomato skins are wrinkled and the flesh is soft.
10 min - 03
Peel and remove the seeds
When the vegetables are cool enough to handle, peel the peppers and chillies and remove their stems and seeds. Peel the tomatoes and pumpkin. Keep any juice released by the tomatoes.
Ready to continue when: The peppers, chillies, tomatoes and pumpkin are peeled, with the specified parts removed.
5 min - 04
Chop and season the vegetables
Chop the peppers, chillies, tomatoes and pumpkin together until they form small but still visible pieces. Mix in the tomato juices and the harissa, if using.
Ready to continue when: The vegetables are in small, distinct pieces rather than puréed, and the juices and harissa are evenly mixed in.
5 min - 05
Combine with the eggs
Return the chopped vegetables to the pan over medium-low heat. Add the eggs and, once the whites begin to set, break the yolks and stir with broad movements until the eggs are set and everything is bound together.
Ready to continue when: The eggs are set, no liquid egg remains, and the mixture holds together.
5 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Métodos De Conservación De Alimentos | TERRA Food-Tech® www.terrafoodtech.com/metodos-de-conservacion-de-alimentos/
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- Combinaciones tiempo-temperatura para el cocinado seguro de los alimentos - ELIKA www.elika.eus/es/combinaciones-tiempo-temperatura-para-el-cocinado-seguro-de-los-alimentos/
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- Informe del Comité Científico de la Agencia Española de ... www.caib.es/sites/seguretatalimentaria/ca/documents_interes/archivopub.do?ctrl=MCRST3305ZI39…
- Temperatura de conservación de alimentos: tabla completa por producto anukys.com/temperatura-conservacion-alimentos/
- Kafteji: verduras fritas picadas con huevo y harissa | Comer viajando www.jidlonacestach.cz/es/kafteji/
- Kafteji: cómo hacer el plato tunecino de verduras fritas picadas con huevo | Sekai Gohan sekaigohan.com/es/recipes/africa/tunisia/kafteji
- - YouTube www.youtube.com/watch?v=z1qhG_qVsO4
- Kafteji, an iconic vegetable delight made in Tunisia • Moulins Mahjoub moulinsmahjoub.com/kafteji-an-iconic-vegetable-delight-made-in-tunisia-en/
- Kafteji y anchoas fritas y empanadas | Las recetas de Leonardi www.acetaialeonardi.it/es/recipe/kafteji-y-anchoas-fritas-y-empanadas
State: Published after documentary validation; no “Tested” label is shown.