Kamouneh spices are often used to give an earthy savoury taste to meat, potato and tomato kibbehs.
You might like to try out my fried kibbeh recipe, kamounet banadoura and kamounet batata. Not forgetting kibbeh nayeh (raw kibbeh), baked kibbeh in a tray (kibbeh bil sanieh) and the cream of the crop kibbeh labanieh (kibbeh in a rich garlicky yoghurt sauce).
Lots of different families have their own spice blend and this one is taken from my husbands family in the deep south of Lebanon.
You can buy kamouneh spices in lots of middle eastern shops or you can make your own and tweak it according to your individual taste.
It's a worthwhile effort and if you make a good batch you can store some in the fridge and even the extra batch in the freezer so it will last you for ages.
I add kamouneh not just to kibbehs but also a tiny sprinkle to boiled eggs, a good teaspoon to foul mdamas, as well as into curries and stews.
Some people like to add bulgur wheat to the mix to as it is often used in kibbe but I prefer it without as different dishes need more bulgur than others.
You'll soon find you can't go long in the kitchen without this spice blend as it turns so many basic ingredients into dishes in themselves.
Kamouneh Spice Blend (Kibbe Spices)
- 2 tbsp cumin seeds
- 1 tbsp dried rose petals
- 1 tbsp black peppercorns
- 2 tsp dried marjoram
- 2 tsp dried basil
- 1 tsp dried mint
- 1/2 tsp cinnamon
- 1 tbsp 7 spice
- 1 tsp salt
Put all the ingredients in a spice blender and pulse until you have a medium coarse texture
Taste a tiny bit and adjust as necessary
Store in an airtight container or refrigerate
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You might also like to try these other recipes from Zaatar ad Zaytoun: