Offal Stew · Cumin-Forward
Kammounia
Photo: Sebleouf / Wikimedia Commons · CC BY-SA 4.0
Its name comes straight from "kamoun," the Arabic word for cumin — the dish is essentially named after its dominant spice rather than its main ingredient.
Liver, sometimes with other offal, is quickly seared then simmered in a thick sauce dominated by ground cumin, garlic and tomato paste until fork-tender. It's a standard blackboard item at Tunis's cheap lunch counters, spooned over bread or rice.
Why it's made this way: Cumin was historically valued in Tunisia as both a spice and a folk remedy for digestion, and kammounia grew out of pairing that spice with offal, an affordable cut sold in the capital's markets.
More from Tunisia
Part of World of Street Food — 3248 dishes from 118 countries.
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