Rice and grains
ChefLoubna Fawaz
Southern Tomato Kamouna
Tomato Kamouna — from the villages of southern Lebanon to your kitchen. An easy, nutritious no-cook recipe made with vegetables, herbs and bulgur; fragrant and refreshing.
Tomato Kamouna ..... a recipe famous in southern Lebanon.. super easy and simple and suitable for summer because it's light and served cold
Ingredients
Start here, then move straight into the method.
- 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
Follow the cooking sequence without leaving the page.
- Place the tomatoes, bulgur, dry onions and hot pepper in an electric blender and blend until the tomatoes are smooth.
- 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.
- 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.
- Serve the tomato kamouna with a drizzle of olive oil. It can be eaten with bread, vine leaves, cabbage leaves or lettuce as desired.
Recipe tags
Rice and grainsLevantVegetarianNut freeEgg free
Notes and serving ideas
- Kibbeh bil Laban
- Saj Bread
