Kamounia (Tunisian Cumin Beef Stew)

Kamounia takes its name from kamoun — cumin — and makes the spice the star. This is the Tunisian stew of beef braised low and slow with a generous hand of cumin, garlic, and tomato until the sauce turns dark and glossy, filling the house with a smell you cannot ignore. In Tunisia it is also made with liver, but beef is the home-kitchen favorite.

Cumin first, everything else after

The long simmer concentrates the cumin into something deep and almost sweet, and the garlic melts into the sauce while the beef becomes spoon-tender. A little harissa keeps it warm rather than fiery, and a drizzle of olive oil at the end is a common finishing touch. Serve it with crusty bread or spoon it over couscous, and finish with a scattering of parsley and a last shower of raw cumin. This is a stew to eat slowly, with good bread and no hurry.

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