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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...

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4 servingsBack to recipeMains

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1 kilo kibbeh meat (finely pounded meat)1 cup fine bulgur, left to soak in water for some timeKibbeh 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 CornTo make olive salad, here is the link: Olive and Pomegranate Salad

Step 1

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...

Cooking notes

Preserving Fresh Corn
Olive and Pomegranate Salad