Kamouneh Banadoura (Tomato Kibbeh)

Mezze

Kamouneh Banadoura (Tomato Kibbeh)

Recipe By:

Iyad Abou Gaida

Cook Time:

45 mins

Preparation Time:

10 mins

A fragrant tomato  Kibbeh dish from South Lebanon’s Jabal Amel region, bursting with fresh olive oil, herbs, and warm spices. Kibbeh is a staple Levantine dish where bulgur wheat is mixed with meat or vegan substitutes to create rich, flavorful, textured dishes. Kamouneh shines as a mezze, side, or dip, best enjoyed with fresh vegetables or warm Lebanese Pita.

Ingredients

South Lebanon

Kamouneh Base

  • 3 ripe tomatoes, finely chopped or grated
  • ½ cup fine bulgur wheat
  • ½ tsp kamouneh spice mix (or substitute with ¼ tsp ground cumin + ¼ tsp black pepper)
  • ⅓  small onion, finely chopped
  • 2 spring onions, finely chopped
  • ½ bird’s eye chili (or chili flakes, to taste)
  • 1 tbsp pomegranate molasses
  • 1 tbsp tomato paste (or 3 tbsp crushed tomato/passata)
  • 2 tbsp extra virgin olive oil

Kamouneh Spice Mix

  • 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 (Lebanese Spices) 
  • 1 tsp salt
(If making from scratch—otherwise, check recipe notes for simple substitute)

Herbs

  • 15-20 fresh basil leaves
  • 10-15 fresh mint leaves
  • 1-2 chives
  • 1 sprig oregano

Cookwear Used

Cutting Board
Mixing Bowl
Box Grater

INSTRUCTIONS

Tomato Kibbeh Base

  • Prepare the Tomatoes: Grate or finely chop the tomatoes into a large mixing bowl, keeping all the juices.
  • Soak the Bulgur: Add the bulgur wheat and kamouneh spice mix to the tomatoes. Let it sit for 10-15 minutes so the bulgur softens.
  • Mix the Ingredients: Add the chopped onions, spring onions, fresh herbs, pomegranate molasses, tomato paste, chili, and salt. Stir well to combine.
  • Adjust Seasoning: Taste and add more salt, chili, or spices if needed.
  • Refrigerate for another 20 mins to allow the bulgur to hydrate.

Plating

  • Assemble: Transfer to a shallow bowl with back of spoon make indentations on the surface this will create texture and help in retaining olive oil for dipping.   
  • Drizzle with Taïm Extra Virgin Olive Oil: Pour the extra virgin olive oil on top and mix again.
  • Garnish: Add extra fresh herbs leaves,  tomato slices, and green onions . 

Notes:

  • If you don’t have the full kamouneh spice mix, you can substitute it with ¼ tsp ground cumin + ¼ tsp black pepper.
  • For a smoother texture, blend the mixture slightly before serving.
  • Best served fresh but can be stored in the fridge for up to a day.