Camounia

Marilyn shares a tasty family recipe for Camounia – a hearty and flavorful stew made from meat, beans and Harissa sauce that is commonly eaten on Shabbat by Jewish families from Tunisia. Absolutely delicious, this dish is sure to be enjoyed by all… so let’s get cooking!

Add 1/3 cup of oil into a pot on the stove. Add two cans of tomato sauce, one teaspoon of paprika, three teaspoons of cumin, three teaspoons of garlic, 1/2 teaspoon of Harissa (hot chili sauce), and one teaspoon of salt. Mix together and let simmer for 5-10 minutes, occasionally stirring. Add 2-2.5 pounds of meat, and mix together. After 15 minutes, stir, and add 2.5 cups of water. Let cook at medium-low for an hour to one hour and 15 minutes. Stir and cook for 30 more minutes. Add two cans (15 oz each) of pinto beans and let cook for 15 more minutes. Stir, and add a ground glove of garlic. Add one teaspoon of cumin. Stir. Ready to serve.

Serve over a bowl of couscous.

Couscous: To one lb of couscous, add 4 tablespoons of olive oil. Add 1/2 teaspoon of salt. Mix together. Pour boiling hot water, enough to cover the couscous. Mix together. Cover the bowl, and let the heat cook itself. Leave for 5-7 minutes.