How to make Lebanese Farakeh with a clear, easy recipe that captures the best of this famous Lebanese classic!

Ingredients:

1 kg meat suitable for kibbeh (called "lazaqat")

2 ice cubes

hot red chili (shatta)

1 red pepper

kibbeh spice mix (kammouna blend) or the special kibbeh seasoning*

marjoram

basil

onion

cumin

salt

1 cup fine bulgur

Method:

Grind the meat in the food processor, optionally grinding in a small piece of ice to keep the meat cool and give it a fresh aroma.

Add salt and grind the kibbeh spice blend (the "kammouna" mix) together with onion, fresh spices, pepper, salt and a little bulgur.

Sprinkle the remaining bulgur with olive oil until moistened and begin to rub it between your hands.

Then add the kammouna mix and the ground meat to the bulgur and continue rubbing the ingredients until you obtain a uniform, cohesive kibbeh/farakeh mixture.

Shape the kibbeh inside your palm to form traditional farakeh shapes. Serve the farakeh with a selection of fresh vegetables.

Recipe and method for authentic Lebanese Farakeh from our friend on Shou Tabkhin Al-Yawm:

رنا سبيتي بزي

To try Rana's spicy potato recipe click: Hot Potatoes

To make Rana's green tortilla bread click: Green Tortilla Bread

For Rana's delicious potato wedges recipe click: : Potato Wedges

Lebanese Farakeh (Farakeh/Kibbeh Mix)

Prep checklist

Cooking notes