Kamounia (Kamounia)
Overview
Kamounia is a stew of beef and liver flavoured with plenty of cumin, eaten in Sudan and across North Africa. In Sudan it is often made with offal such as liver, kidney and tripe as well as beef. The meat is browned with onion and garlic, then simmered slowly in broth with tomato and a generous amount of ground cumin, which gives the dish its name, from kamoun, the Arabic word for cumin. The liver is added near the end so it stays tender. The sauce is thin enough to be spooned up like a soup, and it is served with kisra flatbread or rice, with parsley on top.
History
Kamounia is part of the cooking of Sudan, Egypt, Libya, Tunisia and Algeria, and each country has its own version. In Sudan it is a popular dish for Eid al-Adha, when fresh offal is plentiful after the sacrifice, and it is also eaten in Khartoum and Omdurman as a filling everyday meal. In Tunisia the same name is used for a cumin stew of beef or lamb, often with liver.
Main ingredients
Beef, liver, cumin, garlic, tomato, onion. The soup is built on meat broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Beef soups · Tomato soups
Recipe
Method
- 1
Brown the beef in the oil with the onion and garlic.
- 22 min
Stir in the tomato paste, tomatoes and cumin and cook for 2 minutes.
- 31 h
Add the broth and simmer gently for 1 hour, until the beef is tender.
- 410 min
Add the liver and cook for 10 minutes.
- 5
Season, scatter with parsley and serve with bread or rice.
- ✓
Serve. About 1h 50m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
