The spice blend that goes into kibbeh. Cumin and marjoram carry it, black pepper and cinnamon sit underneath, and dried rose petals do the thing nobody expects — a floral note in a meat preparation.
Also known as kammouneh · kamouneh spice · kibbeh spice
- Arabicكمّونةkammouneh
- What it isA ground blend for kibbeh, mixed at home
- Core spicesCumin, marjoram, dried rose petals, black pepper
- Often alsoDried mint, cinnamon, allspice, sometimes dried basil
- KeepsTwo to three months ground; grind small batches
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Get Sofra — free download →What it tastes and smells like
Cumin leads, warm and earthy. Marjoram gives it the dry herbal edge that separates it from a generic meat spice. Then the rose arrives late, floral and slightly sweet, and it is the part people cannot place.
It is a blend built for raw and lightly cooked meat, which is why it is aromatic rather than hot. Nothing in it burns.
Grind small quantities. Cumin and marjoram both fade within a few months, and the rose fades faster still.
What it is used in
- Kamouneh Spice BlendMount Lebanon · Levantine
- Kibbeh Samakieh — Fish Kibbeh from TripoliLebanese coast · Levantine
- Kibbeh NayehMount Lebanon · Levantine
- Kibbeh
How to buy and store it
It is hard to find ready-made outside the region, and most families mix their own. That is not a hardship: every component is available, and a home blend ground fresh is better than a jar that has been sitting.
The dried rose petals are the only component that takes looking for. Culinary rose petals are sold by spice merchants, by Middle Eastern and Persian grocers, and online. Buy petals sold for cooking, not potpourri.
If you cannot find it
- Home blend: 1 tsp cumin, 1 tsp allspice, ½ tsp dried marjoram, ½ tsp black pepper, 1 tbsp crushed dried rose petals goodGenuinely close, and every component is findable. This is what most cooks outside the region do.
- Seven-spice with a pinch of marjoram and a pinch of cumin acceptableMakes a respectable kibbeh, but without the floral note that makes kamouneh what it is.
Frequently asked questions
What is kamouneh?
Kamouneh is the ground spice blend used in kibbeh. Its core is cumin, marjoram, dried rose petals and black pepper, often with dried mint, cinnamon or allspice added.
What does kamouneh taste like?
Earthy cumin first, then a dry herbal edge from the marjoram, then a late floral sweetness from the dried rose petals. It is aromatic rather than hot.
Why are there rose petals in a meat spice?
Because the floral note is what the blend is built around. It is unexpected in a meat preparation and it is the element most cooks notice first when they taste kibbeh made with a proper kamouneh.
Can I make kamouneh at home?
Yes, and most cooks outside the region do. A teaspoon each of cumin and allspice, half a teaspoon each of dried marjoram and black pepper, and a tablespoon of crushed dried rose petals is a close blend.
Where do I buy dried rose petals?
From spice merchants, Middle Eastern and Persian grocers, and online. Buy petals sold for cooking rather than for potpourri.
How long does kamouneh keep?
Two to three months ground. Cumin and marjoram fade within months and the rose fades faster, so grind small batches rather than a year's worth.