Kamounit Banadoura

A southern Lebanese dish that calls for tomatoes, onions, bulgur, extra virgin olive oil and kibbeh spice. Rich in vitamins, minerals, fibers and unsaturated fatty acid (from the olive oil). A wonderful combination of earthy ingredients. From earth to the table.
Ingredients:

1 kg./2lb. 4oz., finely diced
½ cup fine bulgur
2 medium-sized onions, finely chopped
⅓ cup olive oil
1 teaspoon salt
A dash cayenne pepper
4 sprigs fresh mint
1 tablespoon fine bulgur
I tablespoon kibbeh spice (follow the recipe below)
Kibbeh spice … a mixture of spices that is unique to southern Lebanon. You can buy it from Middle Eastern groceries or prepare your own blend at home. The most common blend usually contains the following:

1 tablespoon cumin seeds
4 dried edible rosebuds
½ teaspoon dried basil
½ teaspoon dried marjoram
¼ teaspoon dried mint
2 black pepper corns
A dash of allspice
 

Mix together and store for multiple uses in an airtight container.
Directions:
Mix the diced tomatoes with ⅓ cup of bulgur. Refrigerate for one hour.
Using the food processor, blend half of the onions, mint leaves, 1tablespoon of bulgur and kibbeh spice. This is called the cumin fusion.
Mix the remainder of the onions with the tomatoes and bulgur.
Add the cumin fusion to it and mix with a fork.
Add the salt and olive oil to the mix
Place in a serving bowl and garnish with mint leaves. Serve it with pita bread. Enjoy!