Southern Tomato Kamouna

Ingredients

• 1 cup fine bulgur
• fresh mint
• marjoram
• basil
• green onions
• chopped parsley
• 2 large onions
• 1 kg ripe red tomatoes
• hot red or green pepper — optional, to taste
• Kamouna seasoning mix: ground cumin, marjoram, basil, finely chopped hot pepper, dried mint
• tomato sauce (preferably the traditional preserved sauce made from tangy tomatoes)
• 1 tablespoon pepper molasses — optional
• For more delicious recipes from Rana, see Kibbeh bil Laban
• We recommend enjoying the kamouna with traditional Lebanese saj bread. Here's Rana's recipe for it as well: Saj Bread

Method

1. Place the tomatoes, bulgur, dry onions and hot pepper in an electric blender and blend until the tomatoes are smooth.
2. Chop the remaining herbs — parsley, mint and green onions — finely by hand (so the mint doesn't turn bitter if put in the blender). Add a small handful of each.
3. Add the basil and marjoram and the kamouna seasoning mix, plus salt, the tomato sauce and a little olive oil. Mix all the ingredients together.
4. Serve the tomato kamouna with a drizzle of olive oil. It can be eaten with bread, vine leaves, cabbage leaves or lettuce as desired.