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Kafteji
A popular Tunisian street food, Kafteji is a flavorful and hearty dish made with a base of fried vegetables (potatoes, zucchini, pumpkin, bell peppers) mixed with minced meat (usually beef or lamb) and spices, then topped with a fried egg.
๐ง ์ฌ๋ฃ
- 2 medium Potatoes(peeled and diced into 1cm cubes)
- 2 medium Zucchini(diced into 1cm cubes)
- 200 g Pumpkin or Butternut Squash(peeled and diced into 1cm cubes)
- 1 medium Green bell pepper(seeded and diced into 1cm cubes)
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 300 g Ground beef or lamb
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 0.5 tsp Turmeric powder
- 0.25 tsp Cayenne pepper(or to taste)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 4 large Eggs
- as needed for frying Vegetable oil
- 2 tbsp Fresh parsley(chopped, for garnish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Heat about 1 inch of vegetable oil in a large, deep skillet or pot over medium-high heat. Fry the diced potatoes until golden brown and tender. Remove with a slotted spoon and drain on paper towels. Repeat with zucchini, pumpkin/squash, and bell pepper, frying each vegetable separately until tender and lightly browned. Drain each batch on paper towels.
๐ก ์ ๋ฌธ๊ฐ ํ: Ensure vegetables are dry before frying to prevent splattering. Do not overcrowd the pan. - 2
In the same skillet (drain most of the oil, leaving about 2 tbsp), add the chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Add the ground meat to the skillet. Break it up with a spoon and cook until browned. Drain off any excess fat.
- 4
Stir in coriander, cumin, turmeric, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes until the spices are fragrant.
๐ก ์ ๋ฌธ๊ฐ ํ: Toast the spices briefly to enhance their flavor. - 5
Add all the fried vegetables back into the skillet with the meat mixture. Gently toss to combine everything. Cook for another 5 minutes, allowing the flavors to meld.
๐ก ์ ๋ฌธ๊ฐ ํ: Be gentle when tossing to avoid mashing the fried vegetables. - 6
In a separate non-stick skillet, fry the eggs sunny-side up or to your preferred doneness. Season with a pinch of salt and pepper.
๐ก ์ ๋ฌธ๊ฐ ํ: Use a good quality non-stick pan for easy egg frying. - 7
To serve, spoon the Kafteji mixture onto plates and top each serving with a fried egg. Garnish with chopped fresh parsley.
๐ก ์ ๋ฌธ๊ฐ ํ: Serve immediately while hot.
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe key to good Kafteji is frying the vegetables properly until tender but not mushy.
- โAdjust the spices to your preference. Some like it spicier, others milder.
- โThis dish is best enjoyed fresh, as the fried vegetables can lose their crispness if stored for too long.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a pinch of cinnamon for a different aromatic note.
- Serve with a side of harissa for extra heat.
- Some variations include adding chickpeas or small pieces of cooked liver.