Mains
ChefWutfa Hani Rahal
Kammouna, or Kibbeh Spice Mix
Kammouna is used in a huge number of Lebanese dishes. You can’t make fareeka, tomato kammouna, or kibbeh in any of its forms without this fragrant spice mix that fills the whole house with its wonderful aroma. Learn how to make it now.
Kammouna is one of those recipes everyone asks about. Many people don’t know how to prepare it, even though they need it for so many Lebanese dishes: fareeka, kibbeh nayyeh, kibbeh bil-siniyeh, potato kibbeh, and more. So it’s worth learning!
Ingredients
Start here, then move straight into the method.
- Fine brown bulgur (amount depends on the quantity of the other ingredients)
- basil
- marjoram
- dried attar or rose petals
- red or green hot pepper
- dried onion
- 2 tablespoons kibbeh spice
- pinch of salt
Method
Follow the cooking sequence without leaving the page.
- Wash the basil, marjoram, rose petals, pepper, and onion. Let them drain well and dry completely.
- Put them in an electric processor with the ready-made kibbeh spices, a pinch of salt, and the bulgur.
- Process well until very fine.
- Spread the kammouna mixture on a wide tray and wait a few days until it dries completely.
- After that, divide the kammouna into suitable freezer bags and keep them in the freezer until needed.
- How to make kammouna, or kibbeh spice mix, from a friend and cook of the site
- Here is a recipe that uses kammouna: Southern Tomato Kammouna
- Potato Kibbeh is another recipe that needs kammouna too. Click the link.
Recipe tags
MainsLevantVegetarianVeganDairy freeNut freeEgg free
Notes and serving ideas
- Southern Tomato Kammouna
- Potato Kibbeh
