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.
Servings: 6 people
- 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.