Dish
Kamounia
Bean and sausage stew
Kamounia is made by simmering beef with onions, tomatoes, and a variety of spices, including cumin, paprika, and cinnamon. The dish is typically served with crusty bread and a side salad. Kamounia is a popular dish in Morocco, where it is often served at weddings and other celebrations.
Origins and history
Kamounia has its roots in the Berber culture of Morocco, where it was a popular dish among nomadic tribes. The dish was traditionally made with camel meat, but today it is more commonly made with beef.
Dietary considerations
Gluten-free
Variations
There are many variations of kamounia, with some recipes calling for the addition of chickpeas or potatoes. Some recipes also call for the use of lamb or chicken instead of beef.
Presentation and garnishing
Kamounia is typically served in a large pot or on a platter, garnished with fresh parsley and lemon wedges. The dish should be served hot and accompanied by crusty bread and a side salad. Mint tea is a traditional drink that pairs well with kamounia.
Tips & Tricks
To ensure that the beef is tender, it is important to simmer it slowly over low heat for at least 2 hours. Additionally, be sure to season the dish well with cumin, paprika, and cinnamon to develop a rich and aromatic flavor.
Side-dishes
Crusty bread, side salad
Drink pairings
Mint tea
Delicious Kamounia recipes
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