Keftaji

Keftaji

Use equal amounts of:
potato
acorn squash
zucchini
tomato
eggplant
3 spicy peppers (increase or decrease depending on how hot you like it)
5 cloves of garlic
2 eggs
salt
harissa
olives
parsley
oil (for frying)
olive oil

Slice all the veggies about 1/4 inch thick.

Fry all the veggies in oil in batches (I like to leave the tomatoes until the end because it usually makes the oil dirty).

Fry the garlic and eggs, leaving the yolks runny.

Sprinkle with salt.

Cut/mash veggies until they get to be like chunky mashed potatoes.  (This is the part where there's a bit of technique, if you hold a knife in each hand a slice across, sort of like giant scissors, it cuts things up nicely.)

Garnish with harissa, olives, chipped parsley, and drizzle with olive oil.

To be served with bread.  (You can eat it hot or cold.)

NOTE: You can also add in fried mergues (sausages), kidney or liver.

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This is a super homey dish.  It takes awhile to cut and fry everything (for about 6 servings it takes about an hour) but it's super tasty in the end.  You can either eat it with bread or you can make a sandwich.  It's a family favorite that is frequently requested.

Here are some glamour shots: in process and pre-garnish.