Kamouneh spice imparts the flavors of South Lebanon, featuring warming spices and dried herbs used to create a pre-made blend typically used on kibbeh.
Nothing beats a fresh home blend of kamouneh spice
If you cook kibbeh frequently, it's a good idea to have a jar of kamouneh spice, also known as kibbeh spice mix, in your pantry.
This blend is filled with aromatic flavors commonly found in kibbeh.
I usually use 1 to 1.5 teaspoons of the spice mix for every 1 cup of dried bulgur in my recipes. However, you should adjust the amount to suit your taste.
When I use this kamouneh spice blend to make dishes like cold kamounet banadoora, cold potato kibbe, fried pumpkin kibbeh, kibbet raheb, or oven baked vegetarian kibbe, I often replace some or all of the spices mentioned in the recipe. I adjust the amount to my taste while keeping the aforementioned ratio in mind.
Janelle’s Tips
Be sure to use top-quality whole spices and dried herbs to make this kamouneh spice blend. This ensures the freshest, most vibrant flavors and authenticity of your dishes, bringing out the bold, traditional Lebanese taste that kamouneh is known for.
If you want to change the spices and herbs used, feel free to do so. Every family has its own variation, so make it work for you!
Did you Know?
Kamouneh spice is a staple in southern Lebanese cooking. The word "kamounet" is derived from the Arabic word "kamoun," which means "cumin," so the blend always contains cumin.
So Handy!
You'll need a good spice grinder. I was thinking to myself while making this blend that I really can't live without mine. It makes the grinding process quick and easy.
More Spice Blends from Lebanon
For authentic Lebanese flavors, make your own blends of sabah baharat, widely used in cooking, and shawarma spice for the famous shawarma
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Kamouneh Spice
Ingredients
- 2-3 tbs Cumin seeds see notes below
- 1 teaspoon Dried mint
- 7 Rose buds
- 1 teaspoon Black peppercorns
- 2 quills Cinnamon
- 2 Dried chilis see notes below
- 2 teaspoon Dried basil
- 2 teaspoon Dried Marjoram
- 2 teaspoon Dried onion flakes
Instructions
- Measure and gather all the dried herbs and spices. Place them into a spice grinder and blend until finely ground.
- Transfer the kamouneh spice blend into a clean jar and store in the pantry.
Notes
Equipment
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Neil
I agree. For the best flavour in dishes it’s best to create your own blend. I like using 2 tsps of cumin and not 3.