Kamounia — Print Recipe — The Culinary Codex

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

Ingredients

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.