{"id":9687,"date":"2015-11-02T10:24:43","date_gmt":"2015-11-02T10:24:43","guid":{"rendered":"https:\/\/harissa.com\/news-wp\/?p=9687"},"modified":"2015-11-03T01:35:40","modified_gmt":"2015-11-03T01:35:40","slug":"recette-de-la-camounia-qu-appelle-aussi-aregma","status":"publish","type":"post","link":"https:\/\/harissa.com\/news-wp\/recette-de-la-camounia-qu-appelle-aussi-aregma\/","title":{"rendered":"Recette de la CAMOUNIA qu\u2019on appelle aussi AREGMA"},"content":{"rendered":"

\n\tRecette de la CAMOUNIA qu’on appelle aussi AREGMA.<\/span><\/p>\n

\n

\n\t\t <\/p>\n

\n\t\t <\/p>\n

\n\t\t <\/p>\n

\n\t\tExcellent plat de chabbat et delice bien connu des Tunes. L a recette est assez simple, et l'ingrédient principal est le cumin (d'où le nom !).<\/p>\n

\n\t\t <\/p>\n

\n<\/div>\n
\n

\n\t\tPour six personnes.<\/strong><\/p>\n

\n\t\tIngrédients :<\/p>\n

\n\t\t1,5 KG de viande de boeuf, en général jarret ou paleron.<\/p>\n

\n\t\t1 pied de bœuf coupé en morceau et FLAMBE (MASLOUK) c’est à dire que le boucher le grille avant la vente.<\/p>\n

\n\t\t400 grammes de haricots blancs, la grandeur n’a aucune importance.<\/p>\n

\n\t\tUne tête d’ail entière ; ou 30 grammes d’ail en lamelles déshydratées, ou 3 cuillerées a café bien pleine de pâte d’ail.<\/p>\n

\n\t\tUne petite boite de concentre de tomates. (la plus petite qui existe sur le marche).<\/p>\n

\n\t\tUne cuillerée a soupe de poudre de Piment doux (felfel gina)<\/p>\n

\n\t\tUne cuillerée a soupe d’harissa.<\/p>\n

\n\t\tUne cuillerée a soupe de poudre de KEMOUN.<\/p>\n

\n\t\tUne rasade d’huile d’olive.<\/p>\n

\n\t\tSel et poivre.<\/p>\n

\n\t\tPREPARATION :<\/p>\n

\n\t\ton fait tremper 6 heures les haricots, les retirer de l’eau et les cuire environ une heure dans 1,2 litres d’eau avec le pied de boeuf coupe en morceaux par le boucher.<\/p>\n

\n\t\tPendant ce temps, couper la viande en morceaux (une part de 200\/250 grammes), mettre de cote.<\/p>\n

\n\t\tMettre une marmite ou faitout ou cocote minute sur un feu doux, des que l’huile est chaude on fait revenir la viande, après coloration de la viande, ajouter, ail, paprika, concentre de tomate, sel, poivre, et harissa. (pâte de piments)<\/p>\n

\n\t\tBien remuer le tout et ajouter le pied de boeuf, les haricots et leur eau de cuisson.<\/p>\n

\n\t\tGoûter pour voir l’assaisonnement,(si trop piquant c’est trop tard). Rectifier et laisser cuire environ deux heures a feux très doux.<\/p>\n

\n\t\tVérifier s’il ne manque pas d’eau, dans ce cas en ajouter par petit verre.<\/p>\n

\n\t\tA l’époque c’a se faisait cuire sur des KANOUNS, petits ustensiles en terre cuite remplis de charbon de bois, et cela cuisait sur des braises a moities endormis.<\/p>\n

\n\t\tLA CAMOUNIA SE MANGE accompagnée de couscous, ou de riz (KLAYA) ou de pain, elle est servie en général avec divers torchis (KEMIAS).<\/p>\n

\n\t\telle peut être aussi une tefinah de chabbat, (EN JUDEO-ARABE BIEN ENTENDU).<\/p>\n

\n\t\tPour les FENENES GASTRONOMES TUNISIENS :<\/p>\n

\n\t\tPrendre de l’ail frais avec du gros sel et le Kemoun, préparer au pilon, ou au petit mixer une pâte de ces trois ingrédients, bien pilée ou bien mixée, et ajouter cette boule de pâte d’ail, kemoun et sel, les cinq dernières minutes de cuisson, (juste avant de servir) et la le parfum et le goût de la KEMOUNIA n’a pas du tout son égal dans tout les ragoûts et tagines de l’orient.<\/p>\n

\n\t\tAttention pour les FENENES, ne pas mettre deux fois l’ail le sel et le Kemoun.<\/p>\n

\n\t\tBon appétit.<\/p>\n

\n\t\tVICTOR COHEN.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Recette de la CAMOUNIA qu’on appelle aussi AREGMA.       Excellent plat de chabbat et delice bien connu des Tunes. L a recette est assez simple, et l'ingrédient principal est le cumin (d'où le nom !).   Pour six personnes. Ingrédients : 1,5 KG de viande de boeuf, en général jarret ou paleron. 1 pied de… <\/p>\n","protected":false},"author":2,"featured_media":19326,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[25,1],"tags":[],"class_list":["post-9687","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine","category-uncategorized"],"yoast_head":"\nRecette de la CAMOUNIA qu\u2019on appelle aussi AREGMA | HARISSA.COM<\/title>\n<meta name=\"description\" content=\"Excellent plat de chabbat et delice bien connu des Tunes. 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