Egyptian Kamounia Recipe: Beef and Cumin Stew You Need to Try | The Egyptian Cook

beef

🥗Healthier: chicken

💰Cheaper: lamb

Chicken is leaner and often more affordable than beef.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and similar health benefits.

chickpeas

🥗Healthier: lentils

💰Cheaper: split peas

Lentils are high in protein and often less expensive.

cinnamon

🥗Healthier: nutmeg

💰Cheaper: allspice

Nutmeg provides a similar warm flavor profile.

Slice beef chuck roast into strips, then into cubes.

In a large pot, add samna and sear the beef cubes for a few minutes on each side until browned.

Remove the beef from the pot and set it aside.

In the same pot, add more samna and fry diced yellow onions for a few minutes until they soften.

Add minced garlic and cook until it lightly browns and becomes fragrant.

Add finely diced tomatoes and tomato paste to the pot.

Season with ground coriander, ground cumin, sea salt, and black pepper.

Mix well and let the tomato mixture cook for about 5 to 7 minutes until it thickens slightly.

Return the browned beef to the pot and mix well with the tomato sauce.

Pour in enough hot water to cover the beef.

Turn the heat to low, partially cover the pot with a lid, and let it simmer for about one hour per pound of beef or until tender and the sauce thickens, stirring every 10 to 15 minutes and adding more hot water if needed.

While the beef simmers, prepare the vermicelli rice by frying vermicelli in samna for a few minutes until browned, mixing frequently.

Add washed Egyptian rice and mix well, letting it sit for about one minute.

Add enough water to cover the rice level no more than 1/2 inch.

Once it reaches a boil, turn the heat to low, cover with a lid, and let it cook for about 12 minutes.

When the rice is cooked, let it rest for a few minutes before fluffing gently.

Check the beef; it should be tender and the sauce thickened.

To serve, form a bed of vermicelli rice, pile the beef over it, squeeze fresh lemon juice on top, and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary