Kamounia (كمونية) is a traditional Tunisian dish, its name derived from the Arabic word “kamoun” (cumin). It is a stew made with meat (often including liver and other offal) in a sauce with a dominant cumin flavor.
Kamounia is popular not only in Tunisia but also in other North African countries, such as Algeria and Egypt, where local variations of this dish exist.
The dish is very popular not only for its intense flavor but also for the flexibility of its recipe. Everyone can adapt it according to the ingredients they have available. The type of meat can vary, but it typically includes beef, lamb, chicken, octopus, or even shrimp (a specific variation found in the Algerian city of Constantine). Liver, most often beef or lamb, is a key ingredient.
In addition to the meat, spices and herbs play an important role. Cumin is indispensable, as it gives the dish its signature flavor. Garlic adds a strong aroma and taste, sweet or hot paprika adds color, and harissa may also be added. The base of the sauce consists of tomato paste, which adds thickness and a slight tanginess, onions for flavor and texture, and olive oil, which is always a must. The meat and sauce are cooked until tender. I personally enjoy kamounia in Tunisia with fresh, still-warm khobz bread.
Tunisian kamounia is also surrounded by a few interesting facts. Cumin, the main ingredient of the dish, was historically valued in Tunisia not only as a spice but also as a remedy. Traditional healers believed that cumin helped with digestive issues. This may have contributed to the dish’s popularity. Kamounia is also one of the few Tunisian dishes prepared with both land-based meats and seafood.
The kamounia with beef and liver shown in the photos above cost 18 TND (6 EUR) at one of the better restaurants in Kairouan, while a more luxurious version with octopus can be purchased for around 25 TND (8 EUR).
Bon appétit!
