Kamounit Banadoura

Kamounit Banadoura/Kibbet Banadoura


Kamounit Banadoura, and some call it Kibbet Banadoura, is simply a tomato kibbeh and 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 yes.  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. 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 … 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.

 

 

 

 

 

 

Mix the diced tomatoes with ⅓ cup of bulgur. Refrigerate for one hour.

 

 

 

 

 

 

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

 

 

 

 

 

 

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. Add the salt and olive oil to the mix.

 

 

 

 

 

 

Place in a serving bowl and garnish with mint leaves. 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 … 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. The most common blend usually contains the following:

 

  • 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
     

Mix together and store for multiple uses in an airtight container.

 

 


Directions:

  1. Mix the diced tomatoes with ⅓ cup of bulgur. Refrigerate for one hour.
  2. Using the food processor, blend half of the onions, mint leaves, 1tablespoon 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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Marhaba, and welcome to my blog! Discover the secrets behind the symphonies of flavor that make up Lebanese cuisine. Join my blog and take a sneak peak at my cookbook, Hadia... Lebanese Style Recipes .