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Lubia Bel Kemun


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 Lubia Bel Kemun


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Lubia Bel Kemun


  • Ready Time : 0 min




  • 1 1/3 pounds veal or beef meat, suitable for stews 600g
  • 5 1/4 ounce dried cannellini beans, previously soaked 150 g
  • 2 onions, finely chopped
  • 2 tablespoons tomato paste
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon cumin powder
  • salt to taste


In a big pot sautè the onions, then add tomato paste and a glass of water.

Place the meat in the pot and add enough water to cover the meat, the cook for 20 minuts.

Add the cannellini beans to the stew and some more water to cover all the ingredients; when it comes to a boil, add cumin, a pinch of salt and let the stew cook until it’s tender, adding some more water if necessary to prevent it from sticking to the pan.

Serve hot with a side of couscous.

About Jasmine Guetta


Jasmine lives in Milan, Italy, and writes about Italian and Jewish food on Labna. You can find her on FacebookTwitter and Pinterest as well.  




2 Responses to Lubia Bel Kemun

  1. That was my comfort food in my native Tunisia. It was our Wednesday lunch. Loved it. I now make it for my family on special occasions. By the way, I found the most authentic tunisian cookbook that takes me back to my teenage years in Tunisia. La cuisine juive tunisienne, by andree zana murat. According to my mother, it is most authentic. Plus my mom grew up in the same building as the author. Childhood friends.

  2. Is it in french or english?

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