Mains
Farakah
One of the most famous Lebanese dishes... and when #kibbeh or #farakah is served, there is no room for any other dish... Some may be surprised by eating raw meat, but this dish has become part of Lebanese heritage, with its own traditional way of preparation...
Kibbeh, or raw Farakah:
Ingredients
Start here, then move straight into the method.
- 1 kilo kibbeh meat (finely pounded meat)
- 1 cup fine bulgur, left to soak in water for some time
- Kibbeh spice mix, called "tahwejat al-kamouneh" (cumin, dried mint, hot pepper, rose, marjoram, nutmeg, cinnamon stick, and basil)
- For a delicious recipe from our long-term food preservation recipes, here is the link to preserved fresh corn: Preserving Fresh Corn
- To make olive salad, here is the link: Olive and Pomegranate Salad
Method
Follow the cooking sequence without leaving the page.
- Pound the spice mix with a dry onion, a hot pepper, red pepper, a little fine bulgur, fresh mint, and salt. Pound them well together...
- In a deep bowl, place the pounded kibbeh meat over the cup of fine bulgur that has been soaked beforehand, add the kamouneh spice mix on top, and knead it by hand with olive oil. Serve immediately with the accompanying vegetables: green onions and radishes...
Recipe tags
MainsLevantDairy freeNut freeEgg free
Notes and serving ideas
- Preserving Fresh Corn
- Olive and Pomegranate Salad
