An Ancient vegan Lebanese recipe – Kamounit Banadoura
Kamounit Banadoura
Ingredients
Stage 1 Mix
- 2 Cups Fine Bulgur
- 4 Small White Onions
- 2 Large Red Tomatoes
- 10 Grams Fresh mint
- 30 Grams Fresh Parsley
- 6 Grams Fresh Thyme or Fresh Oregano
- 1 Tbsp Kibbeh spices
- 1/4 Cup Olive oil
Stage 2 Mix
- 1 Small Diced White Onion
- 4 Large Diced Tomatoes
- 2 Tbsp Tomato purée
- 1/2 Cup Olive oil
- 2 Tbsp Sea Salt
- 1/4 Cup Water
- 2 Tbsp Pomegranate Molasses
Kibbeh Spices
- 3 Tsp Dry basil
- 3 Tsp Toasted Cumin seeds
- 3 Tsp Marjarom
- 1 Tsp Black pepper
- 3 Tsp Dry rose petals
- 1 Tsp sweet black pepper
- 1/2 Tsp Cinnamon powder
To serve
- 1 Tbsp Olive oil
- 1 Bunch Washed Lettuce
- fresh Mint
- Fresh Thyme
- Pomegranate Molasses
Instructions
Phase 1 Mix
- Start by mixing all the ingredients together in a food processor. While mixing slowly poor in the olive oil until everything comes together. Place the mix on a baking tray or large plate and allw it to rest for 20 minutes.
Phase 2 Mix
- Add the remaining ingredients and start by massaging everything through for 10 minutes until it all come together. Store it in a thighs container overnight. Serve the next day inside the washed lettuce with fresh thyme, fresh mint and a drizzle of pomegranate molasses.
Kibbeh spice mix
- You can do this in advance. Toast your cumin seeds then add all the remaining ingredients together and blend until fine. This has 3 months shelf life if it’s stored in an air tight container.