1.8K
INGREDIENTS |
KAMMOUNEH
A special bulgur with some herbs, vegetables and spice mix – specialty of South Lebanon
- 1 kg fine wheat bulgur (berghol asmar ne3em)
- 2 green onions sprigs (green part only)
- 5-6 basil leaves
- Few marjoram leaves (mardakoush)
- ½ cup of mint leaves
- 1 small chili pepper (optional)
- Handful of parsley
- Dried edible roses
- 1/2 a green/red pepper- or both
- 2 tsp kibbe spices
- 1 tsp black pepper
- 1 tsp salt
KIBBE
- 250 g raw kibbe, finely ground meat
- 1 tsp bell pepper paste (optional)
- 1 tsp salt
- 1 tbsp. olive oil
- Mint, rocca leaves, radish and onions for serving
- ½ cup kammouneh
PREPARATION |
KAMMOUNEH
- Process all the ingredients in the food processor (without bulgur) then add the bulgur.
- Pulse a few times until well incorporated.
- Use immediately or allow to dry on a wide plate for a few hours and freeze.
KIBBE
- Combine meat with olive oil, salt, bell pepper paste, and kammouneh.
- Knead well until you get a soft dough.
- Form into frake by pressing a piece of the kibbe between the palm of your hand and your fingers.
- Serve with the radish, rocca, mint leaves, onions, and olive oil.
TIPS
You can add toasted pine nuts too and bell pepper paste (found in mouneh shops).