Kamouniya is a purely Tunisian delight: a sauce made with meat and offal, seasoned with a generous spoonful of cumin, known as “kamoun” in Arabic, hence the name Kamouniya. The most classic version is made with liver.

When it comes to saucy dishes, it’s a given that you should enjoy them with bread, of course. Tunisian Kamouniya is best savored with your fingers and bread, in the traditional way, and that’s how it’s truly at its best!

Ingredients:

• 300g of lamb or veal liver or offal
• 1/2 finely chopped onion
• 1.5 tablespoons of tomato paste
• 2 teaspoons of chili powder
• 4 garlic cloves
• 1 teaspoon of salt
• Parsley
• A pinch of pepper

Instructions:

1. In a deep pot, add a generous amount of NARA olive oil, the finely chopped onion, the liver cut into small pieces (approximately 3-4 cm), the ZEYNA spices (EXCEPT CUMIN), salt, and pepper. Add the tomato paste on top.
2. Place it over high heat, and stir-fry WITHOUT ADDING WATER for a good 5 minutes, stirring very often.
3. Add 1/2 liter of hot water and let it simmer covered for 20 minutes. After 10 minutes, add the crushed garlic to the sauce. Add the cumin 5 minutes before the end.
4. At the end of cooking, the sauce should be quite thick. Serve it hot, garnished with parsley and finely chopped onion, and a fried chili pepper (optional).