Kamounia

Name: Kamounia
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Tunisian
Ingredients: 500g beef liver, cubed; 2 tbsp ground cumin; 2 tbsp tomato paste; 1 large onion, diced; 4 cloves garlic, minced; 1 tsp ground caraway; 1/2 tsp ground coriander; 3 tbsp olive oil; 1 tbsp lemon juice; Fresh parsley, chopped; Salt and pepper; 200ml water

كمونية (kah-MOO-nee-yah)

Cumin-Spiced Beef Liver Stew

⏱ Prep Time 40 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 320 kcal

A deeply savory stew of tender beef liver simmered in an intense cumin and tomato sauce, a bold Tunisian comfort dish.

Nutrition & Info

Protein 30.0g

Carbs 14.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Equipment Needed

heavy skillet or Dutch oven cutting board sharp knife

Presentation Guide

Vessel: deep clay bowl

Garnishes: parsley, lemon wedge

Accompaniments: crusty bread, rice

Ingredients

500g beef liver, cubed
2 tbsp ground cumin
2 tbsp tomato paste
1 large onion, diced
4 cloves garlic, minced
1 tsp ground caraway
1/2 tsp ground coriander
3 tbsp olive oil
1 tbsp lemon juice
Fresh parsley, chopped
Salt and pepper
200ml water

Instructions

1
Heat olive oil in a heavy skillet, saute diced onion until soft and golden. Add garlic and cook thirty seconds.
2
Stir in cumin, caraway, and coriander, toasting the spices in the oil for one minute until very fragrant.
3
Add tomato paste and cook two minutes until darkened. Pour in water and stir to create a smooth sauce.
4
Add cubed beef liver to the sauce, stir gently, and simmer covered for twenty minutes on medium-low heat.
5
Uncover and cook five more minutes to thicken the sauce. The liver should be tender but not overcooked.
6
Finish with lemon juice and parsley. Serve hot with crusty bread or steamed rice to soak up the rich sauce.

💡

Did You Know?

Kamounia gets its name from kamoun, the Arabic word for cumin, because the spice is used in almost overwhelming quantities.

Chef's Notes

Equipment Tips

heavy skillet or Dutch oven
cutting board
sharp knife

Garnishing

parsley, lemon wedge

Accompaniments

crusty bread, rice

The Story Behind Kamounia

Kamounia is a distinctly Tunisian dish that showcases the cuisine's love affair with cumin. While offal dishes exist across the Mediterranean, Tunisian kamounia stands apart for its almost aggressive use of cumin, creating a flavor profile unlike anything else in the region. The dish represents the thrifty, nose-to-tail cooking philosophy that has sustained Tunisian families for generations.

🕐 Traditionally enjoyed lunch, home cooking 📜 Origins: Traditional Tunisian

Comments (0)

No comments yet. Be the first to share your thoughts!