In Turkey, it’s called Kısır. In Lebanon, it’s called Kamounit Banadoura and some call it Kibbet Banadoura. Here I am sharing with you how I make the Lebanese version with its flavor-enhancing secret ingredient – the orange peel! This healthy recipe combines tomatoes, scallions, parsley, and bulgur. The addition of the Kamouneh (the green bulgur mix) gives this dish its irresistible taste. Furthermore, it does not require any cooking as the bulgur wheat will absorb all the tomato juices.
Bulgur Salad Ingredients
For this easy recipe, you need:
Fine bulgur wheat: You can find this in many Middle Eastern stores or learn how to at home. For a gluten-free alternative, you could use quinoa. Kamouneh: This green bulgur mixture provides the unique taste of Lebanon. The key ingredients are bulgur wheat, fresh mint, fresh chilies, orange peel, and cumin. The rest are fun fillers. Fresh Tomatoes: Opt for vine-ripened red firm tomatoes for best results. Tomato paste: I love using homemade but you can also use store-bought. Scallions: or green onions – for a bit of spice and freshness. Fresh parsley and mint leaves: these are my favorite fresh herbs to use. If preferred, you can substitute with basil or thyme. Extra virgin olive oil: Make sure to use good quality olive oil. Salt: just a teaspoon salt to season.
How to Make Bulgur Salad
Follow these simple instructions to make the best bulgur wheat salad. The first step is to make the green bulgur wheat mix. Add the greens, spices, and bulgur wheat to a food processor and process until finely chopped and well blended. Pause to scrape down the sides of the jug occasionally. Also, dice the tomatoes. Then, add the bulgur wheat, tomatoes, tomato paste, green bulgur wheat, and salt in a large bowl. Incorporate all the ingredients by hand or with a spoon. Set aside for 5-10 minutes or until the bulgur absorbs the tomato juices and gets softer. In the meantime, chop the parsley, fresh mint, and scallions. You can also add other vegetables you like – so chop them now too. Chef’s Tip: Make sure to pat dry the greens well before chopping them. If they are added wet to the bulgur wheat mix, it will get a paste-y consistency. Add everything to the bowl and pour the extra virgin olive oil. Mix well. Enjoy!
Serving Suggestions
It’s best to eat this dish immediately to enjoy the tangy tomato and herby flavors. Serve with pita bread, radish, cucumber, or even pickles.
More Lebanese Recipes
Tabouli (Tabbouleh) Kibbeh Mujadara Hamra (Lentils & Bulgur) Meat Pies
If you try this bulgur wheat salad recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
