Kibbeh Nayyeh (Raw Kibbeh) or Frakeh

How to make kibbeh nayyeh (raw kibbeh) or frakeh — a much-loved dish. When served raw it’s a table favorite; strict hygiene is required when preparing it.

Progress: 14%Step 1 of 7

4 servingsBack to recipeMains

Cook companion rail

Prep checklist

Session memory is activeThis device will remember your current step and 0/14 checked ingredients.

1/2 kilo very finely ground meat suitable for kibbeh1 cup fine bulgurA few fresh mint leaves+1 dry onionCuminBasilSavory (mardaqoush)A pinch of cinnamonorReady-made kibbeh spice

Note

If ready-made kibbeh spice is not available, blend the mint, basil, savory, and onion with the spices in a food processor until finely combined and use immediately.For more of Esraa’s dishes see: How to Make Zucchini Ablama with YogurtTo make stuffed and fried kibbeh patties, click the link: Stuffed and Fried Kibbeh

Step 1

Wash the bulgur and drain it well immediately after washing.

Cooking notes

How to Make Zucchini Ablama with Yogurt
Stuffed and Fried Kibbeh

Open recipes. Bilingual kitchen. Smarter every week.

ExploreRecipes Chefs ChefChat WeekCraft Pantry

CompanyAbout Contact Help & FAQ Subscribe

LegalTerms of Service Privacy Policy Cookie Policy

ConnectShare Zesta on WhatsApp

Kibbeh Nayyeh (Raw Kibbeh) or Frakeh cook mode | Zesta