Tomato Kamouna

Ingredients

• 1 cup fine burghul
• 2 tablespoons tomato paste or tomato jam
• 1 small dried onion
• 3 red tomatoes
• 4 sprigs fresh green mint
• olive oil
• salt
• hot pepper or chili, to taste
• 1 tablespoon pounded kamouna **
• Tomato kamouna recipe by our friend and cook Amani Daqiq from the Shou Tabkhin El Yawm website:
• Amani Daqiq
• Click on Amani’s name to visit her profile page on our website and try her delicious recipes.
• To prepare the kamouna spice blend, or kamouna seasoning for kibbeh, click this link: How to Prepare the Kamouna Spice Blend
• To prepare chicken popcorn the Amani way, click this link: How to Make Chicken Popcorn
• To prepare tart dough and pastry cream the Amani way, click this link: The Successful Tart Dough
• To try qatayef the Amani way, click this link: The Successful Qatayef Dough
• For more Arabic dessert recipes on the site, here is Al-Safouf

Method

1. Wash the fine burghul and place it in a sieve to drain off the water, then rub it with the tomato paste or tomato jam.
2. Finely chop the dried onion, the fresh red tomatoes that are juicy and not dry, and the green mint, then add the kamouna spice blend.
3. Mix the vegetables and kamouna with the burghul, then add the salt, olive oil, and hot pepper or chili to taste. Mix everything together and place it in a serving dish.