Mains
ChefSalam Shaeito
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.
Ingredients
Start here, then move straight into the method.
- 1 kilo red beef, specially prepared for kibbeh
- 200 g sheep fat or tail fat
- Salt
- 1 tablespoon dibs, or red pepper paste
- To prepare the farakeh, make the kamouneh, which consists of
- 1/4 cup fine bulgur
- 1 dried onion
- Mint leaves
- Hot pepper or chili, حسب الرغبة
- 1 1/2 tablespoons kibbeh spice
- Basil leaves
- Mardakoush leaves
- Lemon zest
- 1 tablespoon sweet pepper paste
- 1/4 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...
Method
Follow the cooking sequence without leaving the page.
- Cut the meat and clean it of any membranes, then place it in the freezer for half an hour..
- After the time has passed, grind the meat with all the ingredients until it becomes as smooth as cream...
Recipe tags
MainsLevantDairy freeNut freeEgg free
Notes and serving ideas
- Easy Kibbeh in a Tray
