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.
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!
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.
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