Egyptian Kamounia: Beef & Cumin Stew

Egyptian Kamounia | Beef & Cumin Stew

Egyptian kamounia is a rich and flavorful beef stew simmered in a cumin-forward tomato sauce. It's known for its deep, earthy aroma and tender beef that melts in your mouth. Served over vermicelli rice, kamounia is a comforting dish that brings bold spices and warm, home-cooked tradition to every bite.

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Ingredients

(Seasonings should be added to taste.)

For the Beef and Tomato Sauce:

• 2 pounds beef sirloin roast

• clarified butter

• 1 yellow onion

• 6 garlic cloves

• 4 tomatoes

• 1 tablespoon tomato paste

• ground coriander

• ground cumin

• sea salt

• black pepper

• water

For the Vermicelli Rice:

• samna

• 1 cup vermicelli

• 2 cups Egyptian rice

• approximately 2 cups water

For Garnish:

• fresh lemon juice

• fresh parsley, chopped

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Instructions

Preparing the Lahma (Beef)

Start with a cut of beef chuck roast. Slice it into strips, then cut those into bite-sized cubes. In a large pot, heat samna (clarified butter) and sear the beef cubes (lahma) for a few minutes on each side until they are browned all over. Once browned, remove the lahma and set it aside.

Building the Tomato Base

In the same pot, add a little more samna. Fry diced yellow onions for a few minutes until they soften. Then stir in minced garlic and cook for a few more minutes until it becomes fragrant and lightly golden. Add finely diced tomatoes along with tomato paste. Season the mixture with ground coriander, ground cumin, sea salt, and black pepper. Ground cumin is especially essential for making authentic kamounia.

Mix everything thoroughly and let the tomato mixture cook for about 5–7 minutes until it thickens slightly.

Simmering the Kamounia

Return the seared lahma to the pot. Pour in enough hot water to just cover the meat. Turn the heat to low, place the lid partially on, and allow it to simmer gently— about one hour per pound of meat. Stir every 10–15 minutes and add more hot water if needed to maintain the level. The goal is tender beef and a thick, rich sauce.

Making the Vermicelli Rice (Roz bil Sha’riya)

While the kamounia simmers, begin preparing the vermicelli rice. In a separate pot, fry the vermicelli in samna, stirring frequently until it turns golden brown. Then add washed Egyptian rice, which is a medium-grain variety. Mix it well and let it toast for about a minute.

Add just enough water to cover the rice and vermicelli by no more than ½ inch. Once it reaches a boil, reduce the heat to low, cover the pot, and let it cook for around 12 minutes. Once done, let the rice rest for a few minutes before gently fluffing it.

Finishing & Serving

Once the lahma is tender and the sauce has thickened, your kamounia is ready. To serve, create a bed of vermicelli rice on each plate. Spoon the beef and sauce over the top. For a bright finishing touch, squeeze some fresh lemon juice and garnish with chopped fresh parsley. Enjoy!