Of all the fancy things I make, this is one of my husband's favourite things to eat. It's simple, humble and unfussy. A bit like him really 😂
The success of this recipe relies on very good tomatoes and some very fine chopping skills.
Only add the bulgur wheat in 5 minutes before serving as if you leave it too long it will become too soaked and you want it slightly on the crunchy side.
The herbs
The core herbs are basil and mint and a few supplementary ones including chives and oregano in smaller quantities.
I would not add some of the stronger herbs like thyme, parsley, coriander or rosemary which can be too overpowering especially when uncooked.
The spices
'Kamouneh' refers to the spice herb mix that is added to kibbeh and you can find my full recipe for this here.
The Kamouneh spice mix includes the following 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
- ½ tsp cinnamon
- 1 tbsp 7 spice
- 1 tsp salt
I prefer to use fresh chilli rather than the powdered spice because I like the kick at the back of your throat as opposed to the earthiness from cayenne pepper or chilli powder.
As always, adjust the spice level to your liking but I think half a green birds eye chilli is adequate.
Sometimes I even add a tiny spoon of harissa but only when i'm feeling Outrageous.
Serving suggestions
Many people like to eat it with some nice red radishes and spring onions. Any olives and pickles will also offset the tangy tomato flavour.
A good drizzle of extra virgin olive oil on the top of the final plate is just as important as the ingredients inside.
The whole point of this dish is to refresh you and is can even be eaten alone with some flat bread, but because i'm fancy I also like a side of some hand cut chips 😋
📖 Recipe
Kamounet Banadoura
Tomato kibbeh with bulgur wheat, herbs and spices
Ingredients
- 3 tomatoes finely chopped
- 2 spring onion
- ⅓ a small onion
- ½ tspn kamouneh spice mix
- ½ cup fine bulgur wheat
- ½ birds eye chilli
- good pinch
- Good drizzle of extra virgin olive oil. Approx 2 tbsp
Herbs
- 15-20 basil leaves
- 10-15 mint leaves
- 1-2 chives
- 1 sprig of oregano
Instructions
-
Finely chop the tomatoes and add to a bowl, along with the salt, bulgur wheat and kamouneh mix. Beat everything using a pestle or the bottom of a sturdy cup
-
Finely chop the spring onion, onion, herbs, chilli and add to the mixture. Combine well.
-
Taste to adjust the seasoning as necessary. Serve in a shallow bowl and add a good drizzle of the extra virgin olive oil on top.
-
Eat with flesh flatbreads, pickles and vegetables.
Recipe Notes
If you don't have kamouneh spices, substitute it for for ¼ teaspoon ground cumin + ¼ teaspoon black pepper.
The recipe for the full kamouneh mix can be found on the blog.
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Manar
I have been searching for this recipe for a long time as my Mom used to make it when we were young