Frakeh nayyeh, a signature dish from southern Lebanon. (Credit: Ayla Hibri)
-
Preparation 25 min
-
Portions
6 people
-
Difficulty
Easy
Ingredients All ingredients
- For the kammouneh (in equal parts):
- marjoram
- basil
- scented geranium
- mint
- wild mint
- coriander
- rose petals (or dried roses)
- rosemary
- parsley
- green chili
- cumin
- salt
- 4 parts fine white bulgur
- For the meat:
- 500 grams of lamb (20 percent fat), chopped very finely
- 200 grams of kammouneh
- 2 sprigs of parsley
- 2 sprigs of mint
- salt
- white pepper
Preparation Raw kebbe from southern Lebanon
For the kammouneh
- Pound all the ingredients with a mortar and pestle or a food processor to obtain a fine paste.
- Rinse the bulgur, drain it well, and add it to the kammouneh.
- Pound well so that the bulgur takes on the green color of the mixture.
For the meat
- Finely chop the parsley and mint, and mix them with the meat and the kammouneh.
- Dip your fingers in ice water to loosen the mixture a bit if it is too stiff. Season with salt and pepper.
- Form thick "fingers" of kebbe.
- Arrange on a plate and serve chilled with olive oil.
This recipe is from the book "Manger libanais", by Kamal Mouzawak, with photographs by Ayla Hibri and illustrations by Zeina Abirached. This work, published by Marabout (2017), is a road trip across Lebanon, its lands, but also its men, women and its cuisine. True Lebanese cuisine.
Raw kebbe from southern Lebanon
-
Preparation 25 min
-
Portions
6 people
-
Difficulty
Easy
Ingredients All ingredients
- For the kammouneh (in equal parts):
- marjoram
- basil
- scented geranium
- mint
- wild mint
- coriander
- rose petals (or dried roses)
- rosemary
- parsley
- green chili
- cumin
- salt
- 4 parts fine white bulgur
- For the meat:
- 500 grams of lamb (20 percent fat), chopped very finely
- 200 grams of kammouneh
- 2 sprigs of parsley
- 2 sprigs of mint
- salt
- white pepper
