Kafteji with Kefta and Homemade Tabil

Method

1. Toast the coriander and caraway seeds in a dry pan on medium-low heat for 2 min, shaking the pan, until fragrant and a shade darker, then tip them straight onto a plate to cool. Grind coarsely in a mortar or grinder: this is tabil, Tunisia's spice blend. Divide it in half, one part for the meat and one for the vegetables.

   Add in this stepWhole coriander seeds 1½ tspWhole caraway seeds 1 tsp

   medium-low heat

2. Knead the beef with the grated garlic, the parsley, half the tabil and part of the salt for 1 minute, until sticky. With wet hands, roll it into 10 walnut-sized balls and chill them.

   Add in this stepMinced beef (15–20% fat) 180 gGarlic cloves 1Flat-leaf parsley, chopped 2 tbspSalt ¼ tsp

3. Set the peppers and chilli directly over a gas flame on high heat and turn them with tongs for 8 min, until blackened all over (or use the oven grill on its highest setting). Put them in a bowl, cover for 5 minutes so the skins loosen, then peel, seed and cut into 2 cm strips.

   Add in this stepLong mild green peppers or green bell pepper 2Hot green chilli 1

   high heat

4. Cut the potatoes and squash into 1.5 cm cubes; rinse the potatoes and dry them completely. Pour 1.5 cm of oil into a 26 cm deep pan, bring it to 150 °C on medium heat and give the potatoes a first fry of 8 min. They should be tender inside with almost no colour; lift them out.

   Add in this stepNeutral oil, for frying 350 mlPotatoes 350 g

   medium heat

5. In the same oil, fry the squash and the thickly sliced onion for 7 min; add the quartered, patted-dry tomatoes for the last 1 to 2 minutes until just soft, then lift everything out. Lean back when the tomatoes go in, as they spit.

   Add in this stepButternut squash 200 gOnion 1Tomatoes 1

6. Turn the heat up to medium-high heat, let the oil reach 180 °C and return the potatoes for a second fry of 3 min, until deep golden and crisp. Drain and salt lightly. Twice-fried potatoes stay in distinct pieces when you chop them.

   medium-high heat

7. Let the oil cool and pour off all but 2 tbsp. On medium heat, fry the kefta for 7 min, rolling them around, until browned outside and cooked right through (no pink in the centre, 71 °C on a thermometer). Lift them out, crack the eggs into the same pan and fry for 3 min, until the whites are completely set.

   Add in this stepEggs 2

   medium heat

8. On a board, chop the fried potatoes, squash, onion and tomato with the charred peppers, the rest of the tabil, the harissa and the remaining salt into rough 1 cm pieces. Pile onto plates, top with the kefta and fried eggs and cut into the yolks at the table. Serve with warm baguette.

   Add in this stepHarissa 1½ tspSalt ¾ tspBaguette ½