• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Zaatar & Zaytoun
  • Home
  • Recipes
  • The Blog
  • Contact
  • Navigation Menu: Social Icons

menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Blog
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ร—

    Recipes ยป Kamounet Banadoura (Cumin Tomatoes with Bulgur Wheat)

    Kamounet Banadoura (Cumin Tomatoes with Bulgur Wheat)

    kamounet banadoura

    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 ๐Ÿ˜‚

    Tips for making the best kamounet banadoura

    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.

    tomatoes

    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.

    herbs

    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
    • 1/2 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.

    kamouneh

    How to eat kamounet banadoura

    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 ๐Ÿ˜‹

    kamounet banadoura
    kamounet banadoura
    5 from 1 vote
    Print

    Kamounet Banadoura

    Cumin Tomatoes with Bulgur Wheat

    Course Appetizer, Side Dish, Snack
    Cuisine Lebanese
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 2

    Ingredients

    • 2 large tomatoes
    • 2 spring onion
    • 1/3 a small onion
    • 1/2 tspn Kamouneh spice mix
    • 1/2 chilli
    • 1 tspn salt
    • 15-20 basil leaves
    • 10-15 mint leaves
    • 1-2 chives
    • 1 sprig of oregano
    • 1/4 tsp dried Mediterranean herbs Optional
    • 1/2 cup fine bulgur wheat
    • Good drizzle of extra virgin olive oil. Approx 2 tbsp

    Instructions

    1. Finely chop the tomatoes and add to a bowl
    2. Add the salt, bulgur wheat and cumin. Beat everything using a pestle or the bottom of a sturdy cup
    3. Finely chop the spring onion, onion, herbs, chilli and add to the mixture
    4. Serve in a shallow bowl and add a good drizzle of the extra virgin olive oil on top
    5. Eat with flat breads

    If you make any of our recipes let us know how it went via our Social Media platforms.

    We have a lively Facebook group where we post frequent recipes and discuss Lebanese cooking in general, as well as a handy Pinterest page where you can save all of your favourite Zaatar and Zaytoun recipes!

    You might also like these other recipes from the Zaatar and Zaytoun collection:

    • Halloumi salad
    • Lebanese Roasted Eggplant Salad (Salatet Rahib)
    • Lebanese Spinach Salad
    • Lebanese Cabbage Salad (Salatet Malfouf)

    « Lebanese Batata Harra
    Mujadara Hamra (Reddened Lentils with bulgur wheat) »

    Why not share our recipe with your friends?

    Reader Interactions

    Comments

    1. Manar

      August 19, 2021 at 7:01 pm

      5 stars
      I have been searching for this recipe for a long time as my Mom used to make it when we were young

    Let us know how it went Cancel reply

    Your email address will not be published.

    Recipe Rating




    Primary Sidebar

    Teta

    Ahlen I'm Yosra, a Lebanon born - London based foodie. Welcome to my kitchen.

    Here you'll find recipes collected from my Lebanese Mama (pictured), some regional classics and some secret family recipes.

    More about me โ†’

    Popular

    • Foul Mdamas (Fava beans)
    • Maamoul Mad bi Ashta (Lebanese Semolina Cream Dessert)
    • Lebanese Falafel Recipe
    • Lebanese Namoura Cake (aka Basbousa)

    Recent Posts

    • Chicken with Pomegranate Molasses
    • Hareesa (Chicken & Wheat Porridge)
    • Easy Almond Cake
    • Homemade Labneh
    • Halloumi salad
    • Lebanese Eggplant Stew with Rice
    • Lebanese Lamb chops
    • Dawood Basha (Lebanese Meatballs)
    • Stuffed Swiss Chard
    • Hummus Musabaha

    Categories

    • Recipes (141)
      • Basics (17)
      • Bread and Pies (17)
      • Chicken (20)
      • Desserts (12)
      • Fish and Seafood (4)
      • Kibbeh (10)
      • Lebanese Recipes (103)
      • Main Meal (59)
      • Meat (30)
      • Pasta (3)
      • Pulses and Grains (26)
      • Salad (6)
      • Soup (8)
      • Starters (Mezze) (26)
      • Stews (13)
      • Stuffed Vegetables (7)
      • Vegan (45)
      • Vegetarian (59)
    • The Blog (10)
    • Facebook
    • Instagram
    • Pinterest

    Zaatar and Zaytoun Privacy Policy

    COPYRIGHT 2021. ALL RIGHTS RESERVED