Kamounia

Today, Kamounia continues to be a topic of great relevance and interest in society. With the advancement of technology and globalization, Kamounia has become an increasingly frequent topic of discussion in different areas, from politics to popular culture. Its impact and scope cover a wide spectrum of aspects of daily life, making it a topic of constant study and reflection. In this article, we will explore different perspectives and approaches related to Kamounia, with the aim of better understanding its influence today and its projection in the future.

Beef and liver stew prepared with cumin

Kamounia

Kamounia

Media: Kamounia

Kamounia (Arabic: كمونية), sometimes spelled Kamouneya, is a beef and liver stew prepared with cumin. It is a part of Sudanese, Egyptian and Tunisian cuisines. Lamb is also sometimes used as a primary ingredient, and additional spices are sometimes used. It is sometimes served with or atop cooked rice. Additional basic ingredients can include broth, garlic, olive oil and parsley.

See also

• List of African dishes
• List of stews
• Maghreb cuisine

References

1. ^ ^{a b c d} Weiss, J.; Chirichigno, P. (2007). Egyptian Cooking English Edition. Bonechi. p. 79. ISBN 978-88-476-0706-4.
2. ^ Salloum, H. (2005). Arab Cooking on a Saskatchewan Homestead: Recipes and Recollections. Trade Books Based in Scholarship (TBS) Series. University of Regina Press. p. 55. ISBN 978-0-88977-182-6.
3. ^ Tomkinson, M. (1972). Tunisia; a vacation guide. Scribner. p. 30. ISBN 978-0-684-12623-4.
4. ^ ^{a b} DK Eyewitness Travel Guide: Tunisia. EYEWITNESS TRAVEL GUIDES. DK Publishing. 2016. p. 260. ISBN 978-1-4654-5090-6. Retrieved September 22, 2016.