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Kamouneh mix for Kibbeh

Coarse Lebanese kamouneh mixture with bulgur wheat

Course Spice blend
Cuisine Lebanese
Keyword kibbeh,
Prep Time 10 minutes
Servings 2 cups
Author Zaatar and Zaytoun

Ingredients

  • Peel of 1 orange
  • 1 cup fine bulgur wheat
  • 1 small red onion
  • ½ white onion
  • ½ birds eye chilli

Herbs

  • ¼ cup of fresh mint
  • ¼ cup fresh parsley
  • ¼ cup fresh basil
  • 1 tablespoon dried marjoram
  • 1 tablespoon dried mint

Spices

  • 3 tablespoon kamouneh spices*
  • 1 tablespoon 7 spice
  • 2 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper

Instructions

  1. Thinly peel the orange (avoiding the white pith as much as possible) and blitz well in a food processor to a fine consistency
  2. Then add the onions, all of the fresh herbs and spices as well as the salt and blitz again.

  3. Finally add the fine bulgur wheat and pulse everything together.

  4. Store the kamouneh mix in the fridge for up to 3 days, freeze the rest for use when required.

Recipe Notes

For the full seven spice and kamouneh spice blend recipes, see the Zaatar and Zaytoun blog