Tomato Kamouna ..... a recipe famous in southern Lebanon.. super easy and simple and suitable for summer because it's light and served cold

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

Method:

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.

This delicious tomato kamouna recipe is from a friend of the Shu Tabkhin Al-Youm kitchen:

Rana Sbeiti Bazi

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

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Southern Tomato Kamouna

Prep checklist

Cooking notes