Salads and appetizers
Lebanese Frakkeh
Lebanese Frakkeh is one of the most delicious appetizers that adorn Lebanese tables. It has spread worldwide, representing the ancient Lebanese cuisine. Here's the authentic Frakkeh recipe.
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Authentic homemade Lebanese Frakkeh recipe Ingredients: Half a kilo fresh lamb meat, suitable for kibbeh 4 tablespoons fine bulgur 1 tablespoon olive oil 1 teaspoon salt A little water 3 tablespoons Kibbeh Kamouneh spice mix 1 tablespoon red hot pepper paste Preparation Method:
Place the bulgur in a wide bowl, sprinkle with a little water, and soak for 5 minutes.
Then add the Kamouneh, salt, and red pepper paste over it and rub them with your palms.
Add the minced meat (from the butcher or prepared at home in a food processor) and knead or rub it with the mixture.
Add olive oil and rub again.
Take a medium-sized ball of meat and shape it with the palm of your hand as shown in the picture, giving it the Frakkeh shape.
Serve Lebanese Frakkeh with mixed vegetables such as green and white onions, mint, radishes, etc.
Note: The difference between Frakkeh and Kibbeh is that the former is drier, while Kibbeh is softer because the bulgur is soaked for a longer time with a little more water to become tender. Frakkeh is shaped by hand, while Kibbeh is spread on a plate, drizzled with olive oil, and eaten with bread. Authentic Lebanese Frakkeh recipe from our friend and chef at Shou Tabkhin Al Youm website:
Faten Shihab
Click on Faten's name to visit her page on Shou Tabkhin Al Youm website and see her delicious recipes.
To make Kibbeh or Frakkeh Kamouneh at home, here's the link: Kamouneh
Ingredients
- Half a kilo fresh lamb meat, suitable for kibbeh
- 4 tablespoons fine bulgur
- 1 tablespoon olive oil
- 1 teaspoon salt
- A little water
- 3 tablespoons kibbeh spice mix (kammouna)
- 1 tablespoon red hot pepper paste
- To make the kibbeh spice mix (kammouna) at home, here is the link: Kammouna
Method
- Place the bulgur in a wide bowl, sprinkle just a little water over it, and soak for 5 minutesTimers: 5 min
- Then add the kammouna (spice mix), salt, and red pepper over it and rub them with the palms of your hands
- Add the ground meat from the butcher or meat grinder (or blended at home), and knead it or rub it together with the bulgur and spices
- Add the olive oil and knead it in as well
- Take a medium-sized ball of the meat mixture and shape it in the palm of your hand as shown in the picture, giving it the frakkeh shape
- Serve Lebanese frakkeh with mixed vegetables such as green and white onions, mint, radishes, etc.
- Note: The difference between frakkeh and kibbeh is that frakkeh is drier while kibbeh is softer because the bulgur is soaked longer with slightly more water to become tender. Frakkeh is shaped by hand, whereas kibbeh is spread out on a plate, drizzled with olive oil, and eaten with bread
Notes and serving ideas
- Kamouneh
