Kamounia
Liver and offal simmered in a thick cumin-forward sauce — the dish of the Eid morning, when nothing of the sacrifice is wasted.
History and culture
On Eid al-Adha the kamounia pot goes on first; cumin, the spice that names the dish, tames and deepens the offal into celebration food.
Ingredients
- 500 g liver and offal, cubed
- 1 tbsp ground cumin
- Onion, garlic, tomato
- Oil, salt, chilli
How it is made
- Sear the offal hard with onion.
- Add garlic, tomato and a little water.
- Season generously with cumin; simmer thick.