Malseh, Farakeh, and Kibbeh

Kibbeh nayyeh is one of the most famous dishes in Lebanese cuisine. This recipe combines the method for preparing kibbeh nayyeh with the method for preparing farakeh, along with fresh kamouneh scented with the flavors of the most delicious spices.

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6 servingsBack to recipeMains

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1 kilo red beef, specially prepared for kibbeh200 g sheep fat or tail fatSalt1 tablespoon dibs, or red pepper paste

To prepare the farakeh, make the kamouneh, which consists of

1/4 cup fine bulgur1 dried onionMint leavesHot pepper or chili, حسب الرغبة1 1/2 tablespoons kibbeh spiceBasil leavesMardakoush leavesLemon zest1 tablespoon sweet pepper paste1/4 cup bulgur

Method for preparing the farakeh

Grind all the ingredients together, then add the bulgur and knead with a little olive oil. Add about two ounces of the pounded meat gradually until the mixture becomes cohesive, then shape it as desired.

To prepare kibbeh nayyeh

Soak the same amount of bulgur and kamouneh in half a cup of cold water, knead the ingredients well, then add the meat and mix until everything is well combined...

Step 1

Cut the meat and clean it of any membranes, then place it in the freezer for half an hour..

Cooking notes

Easy Kibbeh in a Tray