Mains
ChefHana Musa Naama
Raw Malsa Meat (Raw Lamb)
Malsa is a raw dish from the kibbeh family (also related to frekeh) and other raw meats that are among the most famous Lebanese dishes. Some people worry about eating raw meat, but its preparation requires careful precision, cleanliness, and hygiene.
Ingredients
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- 1/2 kilogram of kibbeh meat
- 200 grams of tail fat or lamb fat
- 1 tablespoon of hot red pepper paste (dibs)
- a pinch of black pepper
- salt
- cumin *
- The malsa must be prepared and served quickly to preserve its quality.
- Malsa is eaten raw without cooking, served with kumuna (ground cumin), mint, markoush, and saj or marqooq bread.
Method
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- Prepare the kibbeh meat and grind it finely using a meat grinder.
- Or pound the meat the traditional way on a smooth surface with a pestle. Add the lamb fat and the rest of the ingredients (spices, salt, and hot paste).
- Work quickly to keep the malseh quality intact.
- The malseh is eaten raw, served with kamouna, mint, mercoush, and saj bread or morouq.
Recipe tags
MainsLevantDairy freeGluten freeNut freeEgg freeHigh proteinLamb
Notes and serving ideas
- Kamouna Preparation Method
