Tunisian Kaftaji with liver

Written by Asma

May 24, 2021

Have you ever tried one of the most popular dishes that Tunisians are addicted to in the summer?

Tunisian Kaftaji with liver

Kaftaji is a sumptuous Tunisian appetizer that is made of affordable ingredients, including pepper and tomatoes. Despite the simplicity of the ingredients of this recipe and the ease of preparation; it is very sumptuous.
No ratings yet
Print Pin Comment
Course: Appetizer
Cuisine: middle eastern
Keyword: kaftaji
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 632kcal
Author: Asma

Ingredients

  • 250 grams of lamb liver
  • 8 green peppers
  • 4 potatoes
  • 250 grams of red pumpkin
  • 1 bunch of chopped parsley
  • 4 large eggs
  • 1 tablespoon of turmeric coffee
  • 1 tablespoon of oil
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 5 Tomatoes
  • 1 tablespoon of Tunisian harissa
  • 3 cloves of garlic

Instructions

  • Prepare the liver into small and equal pieces
  • Add the salt, black pepper and turmeric to the liver and mix it well
  • Put a little oil in a frying pan, add the liver and cook well
  • Remove the liver from the pan and set it aside
  • Prepare the vegetables; then cut the potatoes, squash and pepper into equal pieces, each one separately
  • Fry the vegetables and add them to the liver
  • Fry the eggs and add it to the ingredients
  • In a bowl, put a little oil, chopped tomatoes, Tunisian harissa or ketchup, garlic, black pepper and salt.
  • Set the mixture on a low heat; then add it to the other ingredients
  • Mix your ingredients very well
  • Put the Kaftaji in a serving dish; and add a little sprinkle of parsley and onions over the top
  • Serve and enjoy your kaftaji

Nutrition

Calories: 632kcal | Carbohydrates: 77g | Protein: 24g | Fat: 23g | Saturated Fat: 12g | Sodium: 398mg | Fiber: 2g
You May Also Like…
Spinach Tagine

Spinach Tagine

The Spinach tagine is nothing like the Moroccan tagine. It could be called "frittata" depending on the region, this...

0 Comments
Submit a Comment

Your email address will not be published. Required fields are marked *