Kamounit Banadoura (Lebanese Tomato Kibbeh)
Description
Kamounit Banadoura, also known as Lebanese Tomato Kibbeh or Kibbet Banadoura, is a traditional Southern Lebanese dish made with fresh tomatoes, onions, bulgur, extra-virgin olive oil, and aromatic kibbeh spices. This wholesome, plant-based recipe brings together simple, earthy ingredients in a dish I grew up eating and still cherish.
Ingredients
Ingredients for Kamounit Banadoura
- 1 kg 2 lb 4 oz ripe tomatoes, finely diced
- ⅓ cup fine bulgur wheat
- 2 medium onions finely chopped
- ⅓ cup extra-virgin olive oil plus extra for serving
- 1 tablespoon Southern Lebanese kibbeh spice blend see recipe below
- 1 tablespoon fine bulgur wheat for the kamouneh
- 1 teaspoon salt or to taste
- A dash of cayenne pepper or to taste
- 1 handful Fresh mint leaves divided between the kamouneh and garnish
Homemade Southern Lebanese Kibbeh Spice Blend
This aromatic blend of herbs and spices is a staple in many Southern Lebanese dishes, including Kamounit Banadoura. Prepare it ahead of time and keep it on hand to add the distinctive flavor of traditional Southern Lebanese cooking to your favorite recipes.
Ingredients
- 2 tablespoons cumin seeds
- 8 dried edible rosebuds
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- ½ teaspoon dried mint
- 4 black peppercorns
- 2 dashes of allspice
Instructions
How to Prepare and Store the Kibbeh Spice Blend
- Combine all the whole spices and dried herbs in a bowl.
- Transfer the mixture to a clean, airtight jar and store it in the refrigerator. Keep the spices whole until you are ready to use them to preserve their aroma and flavor.
- When preparing Kamounit Banadoura, measure out 1 tablespoon of the spice blend and grind it in the food processor with the ingredients for the kamouneh, as directed below. Keep the remaining blend for future use.
How to Make Kamounit Banadoura
- Combine the tomatoes and bulgur. Place the finely diced tomatoes in a large bowl. Add ⅓ cup of fine bulgur wheat and mix well. Cover and refrigerate for 1 hour to allow the bulgur to absorb the tomato juices.
- Prepare the kamouneh. Place half of the chopped onions and some of the fresh mint leaves in a food processor. Add 1 tablespoon of fine bulgur wheat and 1 tablespoon of the whole kibbeh spice blend. Process until the spices are finely ground and the ingredients form a well-combined mixture. This aromatic mixture is called kamouneh.
- Combine the ingredients. Remove the tomato and bulgur mixture from the refrigerator. Add the remaining chopped onions and the prepared kamouneh. Mix well with a fork until evenly combined.
- Season the tomato kibbeh. Add the salt, cayenne pepper, and olive oil. Mix thoroughly and taste, adjusting the seasoning as needed.
- Garnish and serve. Transfer the tomato kibbeh to a serving bowl. Drizzle with a little extra-virgin olive oil and garnish with fresh mint leaves. Serve with pita bread and enjoy this delicious taste of Southern Lebanon!
Storage
- Kibbeh spice blend: Store the whole, unground spice mixture in a clean, airtight jar in the refrigerator. Grind the required amount just before use for the best aroma and flavor.
Tomato kibbeh: Cover and refrigerate leftovers promptly in an airtight container. For the best flavor and texture, enjoy within 2 days.
Tried this recipe?Let us know how it was!