a rural dish, from Egypt, where the aroma of Cumin is prevalent - hence the name Kamooniya from Kamoon i.e Cumin. I will also add another rice recipe, again typical of rural Egypt, that of Rice cooked in Milk - nope it's not rice pudding, rice pudding is sweet, this is quite different and goes well with the Kamooniya. Cumin and milk mix well.
But before I get started, you know what to do. Every time you try out one of my recipes, feed someone else. And read my welcome note. Thanks.
Dish no.1 : Beef in Cumin or Kamooniya
You can use either beef or veal. I used beef so this recipe will be with Beef. I also added some green beans, but you don't really have to. You can have it by itself.But I will give it to you with beans the way it is in the picture.
Ingredients for 2 :
- 300 grams of emincé de boeuf --- I think it's called shredded beef (not minced), otherwise just get a thin piece of beef (no fat, lean) and cut it in medium size shreds
- 1 medium size onion finely chopped
- 2 gloves of garlic crushed
- 1 flat tbs of ground cumin
- 1 cup of rinsed frozen green beans
- 2 tbs of cooking oil
- salt and pepper to taste
First prepare the beef. : When cooking meat, especially beef I like to boil it for a few minutes in a mixture of spices first and that for several reasons.
- because I can't stand the smell of rancidity however lean the beef is
- because it cooks faster and nothing is worse than chewy rubbery beef
- and in this case because am going to use the broth as you shall see later.
So in a saucepan, put your shredded beef with the following :
- 3 dried bay leaves
- 4 cloves
- 3 grains of cardamom
- half a cinnamon stick
- a couple of pepper corns (if available)
- cover with enough quantity of hot water and leave it to boil for about 7mn on medium heat
- while it's boiling, remove any grey/brown froth.and discard it.
- after 7mn or so remove the pieces of beef and set aside
- pass the broth in a sieve and keep the broth on the side, throw away spices/herbs.
In a non stick saucepan
- fry the onions and garlic until tender
- mix in the beef
- add 2 tbs of cumin
- add your beans
- plus salt and pepper
- stir fry it for a couple of minutes on medium heat. By now you should be able to smell the scent of cumin
- add the broth to the mixture and leave it to cook on medium to low heat until the sauce thickens and the beans are tender. If it dries out, add a little hot water, and leave it to cook for a few more minutes
Dish no2. Rice cooked in Milk
I usually recommend Basmati rice but for this particular rice dish you will need short grain rice, we call it roz Masree (Egyptian rice) which is akin to Risotto rice.
So for 2 you will need :
- about 1 1/2 cup of small grain rice, washed and soaked in cold water
- 2 cups of medium fat milk (half skimmed)
- 1 tbs of cooking oil
- a dash or 2 of ground cinnamon
- salt to your liking
In a non stick saucepan
- heat the oil
- pour the milk on top and bring it to boil ONCE only
- add the cinnamon and salt, mix well
- drain your rice and pour it , mix well
- leave it to cook on low heat until the milk is absorbed and the rice is well cooked
- if the rice is still al dente, and all the milk absorbed, add a little hot water until the rice is completely tender.
- when serving decorate rice with a little ground cinnamon.
Serve it with the Beef Kamooniya
Oh and I dedicate this to an Egyptian Tweep by name of @rachidH whom I promised this recipe to
