Rice and grains
ChefLoubna Fawaz
How to Make Kammouneh
Some Lebanese regions are known for their signature dishes, and this bulgur-and-spice recipe is one of those preparations whose flavor can vary not only from region to region, but even from one neighboring village to the next....
Ingredients
Start here, then move straight into the method.
- fine bulgur
- kibbeh spice mix
- parsley stalk
- mint
- green onions
- marjoram
- green basil
- hot red pepper
- half a red bell pepper
- salt
Method
Follow the cooking sequence without leaving the page.
- Wash the herbs and dry them well. First, grind the bulgur with its spices in the electric blender, then gradually add the herbs so they are ground and mixed well with the bulgur...
- Spread the mixture in a wide tray and leave it to dry well before placing it in containers or special bags. It can be kept in the freezer until needed... Kammouneh is essential for preparing farakeh, malseh, and kibbeh, all of which are different ways of making Lebanon's famous raw meat dishes...
- But kammouneh can also be made as a vegetarian, meat-free dish by mixing it with ripe red tomatoes and some kinds of vegetables; this is called "tomato kammouneh," and we will dedicate a separate recipe to it..
Recipe tags
Rice and grainsLevantVegetarianVeganDairy freeNut freeEgg free
Notes and serving ideas
- How to Make Tomato Kammouneh, or Bulgur with Tomatoes
