A traditional dish from Libyan cuisine, T’Becha Kamounia is a popular slow-cooked beef dish which is really a stew. Cumin and garlic rule this dish, along with slow-cooked beef and dried white beans, and the result is warm, nourishing and supremely tasty. This dish can be found in many other North African cuisines as well, but the this Tripolitanian version is spiced with pilpelchuma- a hot pepper paste similar to harissa- and cumin powder. It is hearty enough to be eaten alone or enjoyed with rice.
Please note: Rita does not soak the beans, so they absorb a lot of water during the cooking process, make sure to check the water level often.
Ingredients for T'Becha Kamounia - Libyan Meat Stew
- 1.3 pounds (600 grams) beef shoulder cut into 2-inch (5 cm) cubes
- 5-6 tablespoons oil neutral-flavored
- 9 garlic cloves minced
- 1 teaspoon pilpelchuma or harissa
- 4 tablespoons tomato paste
- 9 ounces (250 grams) white beans dry
- 1 teaspoon cumin
- 1 teaspoon Salt
- water as directed
1. Heat the oil in a large pot and sauté the garlic over low heat for 3 to 4 minutes, stirring occasionally until fragrant. Add the pilpelchuma and stir to coat evenly.
2. Add the meat and tomato paste to the pot and stir in 1 cup of water. Add the beans and pour more water into the pot until it is nearly 3 inches (7 cm) higher than the ingredients. After bringing to a boil, lower the flame and season with cumin. Cover and cook for about 3 hours, checking the pot periodically, until the beans and the meat are very soft. If in the first 2½ hours the level of the liquid decreases, add more water until it reaches its original height. Do not add water during the last 30 minutes. Season with salt.
3. The stew can be refrigerated in an airtight container for up to a week.
This recipe is courtesy of “Hashulchan” website.