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Kamounit Banadoura

Print Recipe
Prep Time 30 minutes
Course Breakfast, Main Course
Cuisine lebanese
Servings 4

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.