Kamouneh Mixture

Name: Kamouneh Mixture
Prep time: 20 min
Yield: 4-6
Cuisine: Middle Eastern

roubashahin.com.au

A fresh and aromatic Kamouneh base made with cracked wheat, herbs, and spices. Great for Kibbeh Nayyeh or turning into a salad!

PREP TIME

20 minutes

COOK TIME

SERVES

4-6

About this recipe

This Kamouneh mixture is more than just a recipe; it’s a tradition passed down through generations, and I feel so fortunate to be able to document it for others. This recipe is my mother-in-law’s signature dish, and nothing makes me happier than preserving and sharing these authentic family creations. Kamouneh brings together the heartiness of cracked wheat and the vibrant flavours of fresh herbs like mint and marjoram, all elevated by a homemade Kamouneh spice blend. It’s a true reflection of Lebanese culinary heritage, where each ingredient holds significance.

In our family, Kamouneh mixture is often used as the base for Kibbeh Nayyeh, or Frakeh, adding a deep, aromatic flavour to these traditional raw meat dishes. It can also be transformed into a Kamouneh salad, by simply adding diced tomatoes, spring onions, and a generous drizzle of olive oil. Whether served in a wrap or alongside other dishes, this is a versatile and nourishing recipe that showcases the essence of Middle Eastern cuisine. Passing down and documenting these recipes ensures that the rich flavours and traditions of our culture live on.

Ingredients

3 tablespoons Kamouneh spice blend (link in notes below)
1⁄4 cup fresh mint leaves
2-3 tablespoons fresh marjoram leaves
1⁄2 red chilli
1⁄2 onion
1⁄2 red capsicum
1⁄2 green capsicum
3⁄4 cup bulgur (cracked wheat), preferably brown
Salt, to taste

Notes from Rouba

This Kamouneh mixture is ideal as a filling for wraps or as a side dish.
Traditionally, farmers would enjoy this wrapped in flatbread for a hearty meal.
You can make the Kamouneh mixture ahead of time and store it in the fridge for up to two days.
If you haven’t already made the Kamouneh spice blend, you can find the full recipe here. Ensure it’s ready to use before proceeding with the mixture.

Method

Step 1.

If you haven’t already made the spice blend, you can find the full recipe here. Ensure it’s ready to use before proceeding with the mixture.

Place the fresh mint, marjoram, red chilli, onion, red capsicum, and green capsicum into a food processor and process until fine.

Add the bulgur (cracked wheat) to the mixture and pulse again, just enough to combine everything.

Step 2.

Remove the mixture from the food processor, season with salt, and stir in 3 tablespoons of the Kamouneh spice blend.

This Kamouneh mixture is now ready to be used as the base for various dishes. You can store it in the fridge or use it immediately.