Kamounia takes its name from kamoun — cumin — and the spice defines the dish.
Veal or beef liver is seared quickly, then simmered with onion, plenty of garlic, tomato and cumin. The short cooking time matters: liver stays tender only if you don’t push it too far.
The dish appears across Tunisia, Egypt, Sudan and Algeria. For a spicier Tunisian-style variation, add a little harissa.