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Raw Malsa Meat (Raw Lamb)

Malsa is a raw dish from the kibbeh family (also related to frekeh) and other raw meats that are among the most famous Lebanese dishes. Some people worry about eating raw meat, but its preparation requires careful precision, cleanliness, and hygiene.

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4 servingsBack to recipeMains

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1/2 kilogram of kibbeh meat200 grams of tail fat or lamb fat1 tablespoon of hot red pepper paste (dibs)a pinch of black peppersaltcumin *The malsa must be prepared and served quickly to preserve its quality.Malsa is eaten raw without cooking, served with kumuna (ground cumin), mint, markoush, and saj or marqooq bread.

Step 1

Prepare the kibbeh meat and grind it finely using a meat grinder.

Cooking notes

Kamouna Preparation Method