kama
Rich in plant-based protein from chickpeas and sesame, kama provides dietary fiber, minerals including calcium and magnesium, and beneficial polyphenols. The roasted seeds and legumes contribute healthy unsaturated fats and antioxidants.
About
Kama is a traditional Middle Eastern spice blend composed primarily of sesame seeds, chickpeas, and various aromatic spices, often including cumin, coriander, and sometimes sumac or pomegranate powder. The name derives from Arabic and refers both to the blend itself and the roasted, ground mixture used as a condiment and flavor enhancer. The preparation typically involves dry-roasting whole seeds and legumes before grinding them into a coarse or fine powder, resulting in a nutty, complex flavor profile with earthy and slightly tangy notes. Regional variations exist across the Levantine region, with some versions incorporating additional spices such as caraway, fenugreek, or black pepper.
Culinary Uses
Kama functions as both a finishing spice and an ingredient incorporated into preparations. It is commonly sprinkled over labne (strained yogurt), mixed into hummus, or used as a coating for bread before baking, contributing depth and textural interest. The blend is also incorporated into fattoush salads, mixed into meat marinades, and used as a flavor base for soups and stews. In Levantine cuisine, kama is particularly valued for its ability to add savory complexity without overwhelming delicate flavors, making it suitable for both vegetable and protein-based dishes. It is often combined with olive oil to create a paste for dipping or spreading.