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Tunisian Keftaji

recipe at a glance
ready in: under 30 minutes
serves/makes:   4

recipe id: 24983
cook method: stovetop

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3 medium zucchini, ends trimmed, and cut to fit the feed tube vertically
2 medium green peppers, cored, quartered, seeds and ribs removed
3 tablespoons olive oil
5 small all-purpose potatoes, scrubbed
1/2 cup water
3 tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1 tablespoon red wine vinegar
1 tablespoon chopped fresh parsley, for garnish


Each serving is usually topped with a fried egg - an excellent brunch dish.

Process the zucchini with the thick [6mm] slicing disc of a food processor.

Reserve. Stack the pepper pieces upright in the feed tube and process with the all-purpose [4mm] slicing disc. Heat the olive oil in a skillet and cook the zucchini, stirring, until tender, about 4 minutes. Reserve. Saute the green pepper strips in the same skillet, stirring, about 4 minutes. Reserve.

Process half the potatoes with the thick [6mm] slicing disc. Cook them in the skillet for about 10 minutes. Reserve. Repeat with the remaining potatoes, adding oil if necessary to prevent them from sticking to the skillet. Combine all the sauteed vegetables and keep warm in a low-temperature oven.

To make the sauce, mix the water, tomato paste, salt, pepper and coriander in the skillet and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Remove from the heat and stir in the vinegar.

Put the vegetables on a serving platter and pour the sauce over them. Sprinkle with parsley.

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Nutritional data has not been calculated yet.

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