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How to Prepare Kibbeh with Raw Farakeh
Raw kibbeh and faraqeh are among Lebanon’s most famous dishes. Preparing kibbeh with raw faraqeh requires special care and strict hygiene when handling raw meat to protect health.
Ingredients
Start here, then move straight into the method.
- 1 kilo kibbeh meat (finely ground meat for kibbeh)
- 1 cup fine bulgur, soaked in water for a while
- cumin mix*
- Kibbeh spice blend, known as "tahwiyeh al-kamounah"
- (cumin, dried mint, chili, rose, marjoram, nutmeg, a stick of cinnamon and basil
- We grind the spice blend with a dry onion, a hot pepper, a red pepper, a little fine bulgur, fresh mint and salt — we grind them well together....
Method
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- In a deep bowl place the finely ground kibbeh meat over the cup of pre-soaked fine bulgur, add the cumin mix and knead it by hand with olive oil
- You can spread the mixture on a plate in the shape of raw kibbeh or shape it by hand into a fist shape, known as "faraqeh"
- Serve the raw faraqeh immediately with accompanying vegetables such as green onions and radish.
Recipe tags
MainsLevantDairy freeGluten freeNut freeEgg free
