Kamounit Banadoura {كمونة بندورة}


If you’re looking for the perfect vegetarian cold dish to add to your meal plans this Summer than look no further than Kamounet Banadoura. The main flavour in this dish is the kamouneh spice, which is used to give Lebanese kibbe it’s distinct flavour. You can either purchase a kibbe spice or you can purchase it already mixed with bugler wheat so that half the work is done for you.

Kamounit Banadoura uses the kibbe spice but with a fresh tomato base replacing the meat. It’s a favourite vegetarian dish in Lebanon served cold with assorted vegetables and pita bread.

Prep time: 1 hour 10 minutes
Serves: 4


  • 4 medium tomatoes minced
  • 1 small hot pepper (optional)
  • 2 minced green peppers
  • 1 spring fresh mint – minced
  • 1/2 red minced red pepper
  • 1 cup fine bulger wheat
  • 1 tsp kamoune (kibbe) spice
  • 1/4 cup olive oil
  • salt to tatse


  1. Mince all ingredients either by hand or pulsing in a food processor; add oil, bulger and salt.
  2. Refrigerate for at least one hour for flavours to develop.
    Tip: Depending on tamoatoes you might need to add more liquid into kamoune after it chills. If that’s the case add olive oil as needed,.
  3. Drizzle with olive oil and garnish with fresh mint before serving with pita bread.




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