Desserts
Zahle-Style Raw Kibbeh
Zahle-style raw kibbeh with a clear, detailed recipe. The people of Zahle, Lebanon, are famous for their tasty appetizers—why not make kibbeh their way today?
Zahle-style raw kibbeh — this time we present kibbeh as prepared by the people of Zahle, one of Lebanon’s most famous and delicious culinary towns. Why not make kibbeh their way today?
Ingredients
Start here, then move straight into the method.
- 1 kg lean beef (trimmed of all fat) — suitable for kibbeh
- 1 cup fine bulgur, washed and soaked
- Salt
- Seven-spice mix
- Marjoram
- Olive oil
- 3 ice cubes
- Fresh mint and dried onion (or thinly sliced raw onion) for serving
- Extra olive oil for serving, to taste
Method
Follow the cooking sequence without leaving the page.
- Place the meat pieces in a food processor with 3 ice cubes and process until very fine — or, more precisely, mash it thoroughly.
- Drain the soaked bulgur and squeeze out excess water well. Add the bulgur to the meat along with salt, seven-spice, marjoram, and 1 tablespoon of olive oil. Knead/mix well until the mixture is uniform.
- Spread the raw kibbeh on a large serving plate, drizzle with olive oil to taste, and serve with mint and onion on the side.
- Zahle-style raw kibbeh — shared by a friend and cook for the site
- To prepare sausage at home see Spicy Sausage with Fried Potatoes
Recipe tags
DessertsLevantDairy freeNut freeEgg free
Notes and serving ideas
- Armenian Sfiha
- Spicy Sausage with Fried Potatoes
