Salads and appetizers
ChefLoubna Fawaz
Farakah Recipe
Farakah is one of the tastiest Lebanese appetizers and has become a hallmark of Lebanese cuisine. Here is the recipe, explained clearly and simply, and delicious beyond compare.
Farakah is one of the tastiest Lebanese appetizers and has become a hallmark of Lebanese cuisine
Ingredients
Start here, then move straight into the method.
- 400 grams minced meat, finely ground with the special meat grinder at the butcher's (specifically for kibbeh)
- Half a cup fine bulgur
- A pinch of salt
- A pinch of sweet red paprika
- 1 tablespoon olive oil
- 2 tablespoons kibbeh seasoning, or kamouneh
Method
Follow the cooking sequence without leaving the page.
- Soak the bulgur with a tablespoon of olive oil, a splash of water, and a tablespoon of the kamouneh seasoning. Mix well and leave it for about half an hour.
- After the time has passed, add the meat on top of it (it should be chilled) along with the second tablespoon of seasoning, a pinch of paprika, and salt. Knead very well with the palms of your hands until the bulgur grains soften and the meat and bulgur are fully combined.
- Shape the farakah and serve it.
- Fafi nohmn tahini
- Also from the famous Lebanese recipes, here are Hummus Mutabbal with Tahini
- How to Prepare Kamouneh or Kibbeh Seasoning when you click the link
Recipe tags
Salads and appetizersLevantDairy freeNut freeEgg free
Notes and serving ideas
- Hummus Mutabbal with Tahini
- How to Prepare Kamouneh or Kibbeh Seasoning
