Kamounit Banadoura

Kamounit Banadoura/Kibbet Banadoura/Tomato Kibbeh

Kamounit Banadoura / Tomato Kibbeh /Kibbet Banadoura or whatever you wish to call it, is simply a southern Lebanese dish that calls for tomatoes, onions, bulgur, extra virgin olive oil and kibbeh spice – rich in vitamins, minerals, fibers and unsaturated fatty acid (from the olive oil). A wonderful combination of earthy ingredients. A home-style recipe that you won’t find on the menu of a Lebanese restaurant. I grew up eating “Kamounit Banadoura”.

Growing up in a Lebanese household meant good food and I am grateful for my healthy upbringing. Mom belongs to a cooking school where no junk food was allowed and everything was from scratch – no processed food at all . I wish I could be as strict as her toward nutritious eating habits. Here is a perfect example for a healthy, delicious recipe – from earth to the table.

The kibbeh spice takes the tomato kibbeh to another level.  Kibbeh spice is a foundation in all my kibbeh recipes.  It should always be bought whole and freshly grounded in a food processor right before using it. It is worth seeking it!!

Throw those few ingredients in a bowl. Drizzle some more olive oil on top and decorate with mint leaves. Serve it with pita bread and enjoy the tomato kibbeh! How delicious!

• Use red-ripe firm tomatoes for best results, and a fine quality olive oil is highly recommended

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• Kibbeh spice is a mixture of spices that is unique to south of Lebanon. You can buy it from Middle Eastern groceries or prepare your own blend at home by following the mix below.

Mix the diced tomatoes with ⅓ cup of bulgur. Refrigerate for one hour, allowing the bulgur to absorb the juices of the tomatoes.

Using the food processor, blend half of the onions, mint leaves, 1 tablespoon of bulgur and kibbeh spice.

Here is what the blend looks like after pulsing in a food processor. This is called the kamouneh.

Mix the remainder of the onions with the tomatoes and bulgur.  Add the kamouneh to it and mix with a fork. Season with salt and drizzle with olive oil!!

Place in a serving bowl and garnish with mint leaves. Add some more olive oil, if needed.  Serve it with pita bread

Ingredients:

• 1 kg./2lb. 4oz. tomatoes finely diced
• ½ cup fine bulgur
• 2 medium-sized onions, finely chopped
• ⅓ cup olive oil
• 1 teaspoon salt
• A dash cayenne pepper
• 4 sprigs fresh mint
• 1 tablespoon fine bulgur
• I tablespoon kibbeh spice (follow the recipe below)

• Kibbeh spice is a mixture of spices that is unique to southern Lebanon. You can buy it from Middle Eastern groceries or prepare your own blend at home by following the mix below.

• 1 tablespoon cumin seeds
• 4 dried edible rosebuds
• ½ teaspoon dried basil
• ½ teaspoon dried marjoram
• ¼ teaspoon dried mint
• 2 black pepper corns
• A dash of allspice 

1. Mix together the herbs and spices, use the mentioned amount and store the rest in an airtight container for multiple uses.

Directions:

1. Mix the diced tomatoes with ⅓ cup of bulgur (dry). Refrigerate for one hour.
2. Using the food processor, blend half of the onions, mint leaves, 1 tablespoon of bulgur and kibbeh spice. This is called the kamouneh.
3. Mix the remainder of the onions with the tomatoes and bulgur.
4. Add the kamouneh to it and mix with a fork.
5. Add the salt and olive oil to the mix
6. Place in a serving bowl and garnish with mint leaves. Serve it with pita bread. Enjoy!

You might also enjoy our Pumpkin Kibbeh in a Tray, or Potato kibbeh

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