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Kamounet Banadoura (Vegan Tomato Kibbeh)

Kamounet banadoura is a southern Lebanese kibbeh made of tomatoes, which is vegan, healthy, and delicious. Add this colourful plate to your mezze table for vegans and omnivores alike.
Prep Time10 mins
Resting Time20 mins
Total Time30 mins
Course: Appetizer, Main Course, Mezze
Cuisine: Lebanese, Levantine, Middle Eastern
Keyword: cherry tomatoes, healthy, kamouneh, kamounet, kamounet banadoura, kibbe, kibbeh, mediterranean, middle eastern food, roasted tomatoes, tomato kibbeh, vegan kibbeh, vegetarian kibbeh
Servings: 6 people
Author: The Elegant Economist


  • Food processor (not needed if you prefer your kamounet banadoura chunky!)


  • 6 to 8 medium tomatoes, peeled and chopped (around 300g)
  • 1 small yellow onion, finely chopped
  • 3 stalks fresh mint
  • ¼ cup fresh parsley, coarsley chopped
  • 2 Tbsp tomato paste
  • 2 Tbsp olive oil plus more, for serving
  • ½ Serrano pepper (optional), seeded and chopped if you like spicy foods
  • 1 Tbsp kamounet (kibbeh spice) recipe below
  • ½ cup dark (red) fine burghul / bulgur (110g) ordinary (light) burghul is also fine
  • salt and pepper to taste
  • Aleppo pepper (optional) for garnish


  • If you prefer your kamounet banadoura chunky, you need not use a food processor - just chop and combine ingredients.
  • In a food processor, combine tomatoes, onion, mint, parsley, tomato paste, olive oil, serrano (if using), and kibbeh spice. Pulse until desired consistency is reached. (It may be rather liquidy, don't worry - once you add the burghul it will soak up this liquid and become thicker (like hummus).
  • Pour into a bowl, and mix in burghul and stir. Add salt and pepper to taste. Let the mixture sit (either in the fridge or at room temperature for 15-20 minutes) to allow the burghul to absorb the liquid and soften.
  • Garnish with herbs and sprinkle with Aleppo pepper (if desired). Serve with fresh, warm khubz / pita bread.


If you only have coarse burghul you can grind to a finer consistency if desired in a spice grinder, Vitamix, or (clean!) coffee grinder.
Another variation is to add a quarter cup of finely chopped walnuts to the mix at the end with the burghul, if desired.