If you’re looking for the perfect vegan 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 vegan dish in Lebanon served cold with assorted vegetables and pita bread.
Kamounit Banadoura {كمونة بندورة}
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.
Ingredients
- 4 medium tomatoes minced
- 1 small hot pepper minced
- 2 green peppers minced
- 1 spring fresh mint minced
- 1/2 red pepper minced
- 1 cup fine bulger wheat
- 1 tsp kamoune kibbe spice
- 1/4 cup olive oil plus more for drizzling
- salt to taste
Instructions
- Mince all ingredients either by hand or pulse in a food processor; add oil, bulger, and salt.
- Refrigerate for at least one hour for flavours to develop.Tip: Depending on tomatoes you might need to add more liquid into kamoune after it chills. If that's the case add olive oil as needed,
- Drizzle with olive oil and garnish with fresh mint before serving with pita bread.