Kafteji (كفتاجي, also keftaji) is a popular Tunisian dish consisting of various fried and chopped vegetables mixed with eggs. Thanks to its versatility, kafteji is served as a side dish with meat dishes, as a standalone vegetarian meal, or as a filling for sandwiches.
Kafteji is an important part of Tunisian cuisine, reflecting the love Tunisians have for bold and spicy flavors. Yes, a generous amount of the Tunisian spicy paste harissa is never missing in kafteji! 😁

The name “kafteji” comes from Arabic, where it means “chopped” or “finely cut,” perfectly describing the preparation of this dish.
The base of kafteji consists of various vegetables. Although potatoes, tomatoes, or other vegetables are often mentioned in recipes, I’ve only ever seen kafteji made with green peppers. The vegetables are fried in olive oil and then finely chopped using special knives (hooks). Eggs are an essential part of kafteji, and it is flavored with harissa, cumin, and parsley.


Tunisians love spicy food, and over time, kafteji has become one of Tunisia’s national dishes. Kafteji is a staple at family gatherings, celebrations, and everyday dining.

Kafteji is usually served with local khobz bread, which is used for scooping. It is often served as a side dish with grilled meat but can also be enjoyed on its own. In Tunisia, kafteji sandwiches are even quite popular. I usually had kafteji as a side dish to larger meals. A standalone portion of kafteji, including large fries and bread, cost me 5 TND (1.60 EUR) in Kairouan.

Kafteji can be very spicy, so it takes time to get used to it. But if you give it a chance, you’ll fall in love with it.
Bon appétit!