Kamouneh Spice blend

Name: Kamouneh Spice blend
Prep time: 10 min
Yield: 1⁄2 cup of spice blend
Cuisine: Middle Eastern

roubashahin.com.au

An aromatic Kamouneh spice blend made with cumin, allspice, and rose petals. Elevate your Lebanese dishes with this versatile homemade spice mix.

PREP TIME

10 minutes

COOK TIME

SERVES

1⁄2 cup of spice blend

About this recipe

Kamouneh spice is the heart and soul of some traditional Lebanese dishes, adding a depth of flavour that’s both aromatic and warm. This homemade blend of spices is something my mother-in-law has perfected over the years, refusing to ever buy pre-made mixes. Each time I prepare this, I’m reminded of the importance of preserving and passing down these authentic recipes. Nothing makes me happier than documenting them for future generations, ensuring the traditions and flavours live on.

This Kamouneh spice blend is incredibly versatile and forms the foundation of dishes like, Farakeh, and Kamouneh salad. With its mix of cumin, allspice, black pepper, cloves, and the floral touch of dried rose petals, this blend brings a burst of rich, earthy, and slightly sweet flavours to anything it touches. It’s easy to make and can be stored for later use, making it a staple in any Middle Eastern kitchen.

Ingredients

3 tablespoons cumin seeds
1 tablespoon allspice berries
1⁄2 tablespoon black peppercorns
1⁄2 tablespoon cloves
1⁄2 stick of cinnamon bark
1-2 tablespoons dried rose petals
1 tablespoon dried mint leaves
1 tablespoon dried marjoram leaves

Notes from Rouba

Always toast the spices before grinding for the best flavour and aroma.
This spice blend can be stored in an airtight jar for up to six months.
Dried rose petals add a subtle sweetness and floral note to the blend, which pairs beautifully with savoury dishes.
Grind a bit and keep it on hand for quick use in future recipes.

For the most aromatic and flavourful Kamouneh spice, using a high-quality spice grinder is key. Freshly grinding your spices releases their essential oils, enhancing both the aroma and taste in a way that pre-ground spices simply can’t. The fine, even texture you get from a good grinder makes a noticeable difference in your cooking, especially with spice-heavy recipes like this one. I have some great recommendations for spice grinders on my Amazon page—be sure to check them out!

Method

Step 1: Toast the Spices

In a dry pan, toast the cumin seeds, allspice berries, black peppercorns, cloves, and cinnamon bark over medium heat until fragrant, about 3-4 minutes. Let the toasted spices cool completely. Combine the toasted spices with the dried rose petals, mint leaves, and marjoram.

At this stage, you can store the mixture in an airtight jar until you’re ready to grind it. This makes it convenient for preparing Kamouneh salad, Kamouneh kibbeh, or other dishes when needed.

Step 2: Grind the Mixture

When ready to use, grind the spice mixture in a spice grinder until it becomes a very fine powder.

Step 3: Store the Spice

Store the ground Kamouneh spice in an airtight jar. This recipe makes enough for several uses and can be stored for months in a cool, dry place. Whether pre-ground or stored whole, this blend will elevate your dishes every time.