I’m from Beirut and I grew up wondering why we didn’t have a village to go back, over the weekend. I would hear my friends’ the beautiful stories from their grandparents in the villages and the delicious meals they prepared with fresh produce from their land. My family owned a supermarket- so it felt very different!
Luckily, my friends became family and their villages became familiar to me and we would visit often and enjoy their fresh produce and their meals and their stories.
Tomato Kammouneh or كمونة بندورة is one of my favorite dishes from the south of Lebanon. It is made using a kammoumeh mix made of fine burghol, herbs, dried roses, spices and onions. This dish is so refreshing and delicious and I enjoy eating with lettuce leaves!
Tomato Kammouneh
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BY YASMINE IDRISS
Tomato Kammouneh or كمونة بندورة is one of my favorite dishes from the south of Lebanon. It is made using a kammoumeh mix made of fine burghol, herbs, dried roses, spices and onions. This dish is so refreshing and delicious and I enjoy eating with lettuce leaves!
Ingredients
- 4 medium ripe tomatoes, grated
- 1 small onion, chopped
- 2 green onions, sliced
- 1 cup parsley, finely chopped
- 1/4 cup mint leaves, chopped
- 4-5 tbsp kammouneh mix (burghol and herbs, I like @sobremesa.lb)
- 1 tbsp pomegranate molasses
- 1 tbsp tomato paste (or 3 tbsp crushed tomato passata, I like @pureharvestsmartfarms)
- 1/2 tsp dried oregano
- 1 tsp cumin
- chili flakes, to taste
- salt, to taste
- extra virgin olive oil, as much as needed
Method
- 1)
Grate the tomatoes into a large mixing bowl, keeping all their juices. Make sure they’re ripe and juicy. I love @pureharvest
- 2)
Add the kammouneh mix (burghol and herbs) to the grated tomatoes and their juices. Stir well and let it soak for 10-15 min, allowing the burghol to soften.
- 3)
Add the chopped onions, herbs, pomegranate molasses, tomato paste (or passata), oregano, cumin, chili flakes, and salt to the soaked kammouneh mix.
- 4)
Add a lot of olive oil and mix everything thoroughly until well combined.
- 5)
Let the mixture sit for another 15 min to allow the burghol to soak in all the juices and flavors. Serve as a fresh salad, side dish, or mezze and eat using lettuce leaves.