Tunisia-Tunisian Kaftaji


  • 2 yellow or green but not hot peppers
  • 4 tomatoes
  • 250 ml cornflower oil for frying
  • 1 tbs olive oil to mix in the Kafteji
  • 4 small or 2 bigger potatoes
  • black olives for serving
  • half eggplant
  • 2 carrots
  • Tunisian spice mix
  • some salt and oregano
  • 4 eggs


  1.  First heat the oil and fry the tomatoes slices. Then take then out and fry the peppers (they stay in one piece, so its easier to peel them after). When the peel of peppers start to get black take them out and let them cool, then peel them.

  2. Next in the same oil fry the peeled potatoes in small squares. When ready fry the peeled carrots cut in small cubes

  3. Next fry the eggplant slices. After that remove some of the oil and fry the eggs in mirror eggs style.

     Last mix all the veggies and eggs with the Tunisian spice mix and oregano and puree them. Add some olive oil to it
  4. Serve it with black or green olives and khobs (Arab style bread)

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