The taste of the world

Of Kebbeh and love

Kebbe nayeh frakeh.

© LesmotsetlecielParis

By: Clémence Denavit Follow

2 mins

Kebbeh: feminine or masculine, history does not say it, and for good reason: the kebbeh is a protean dish, which comes in infinity: sometimes dough-envelope and garnished, sometimes raw, cooked, flat baked, rich or poor dumpling, with vegetables or meat, hand-shaped, delicately shaped like pottery, chiselled, imprinted: the only common train will be the cereal, which gives it its name: bulgur that the we mix and incorporate.

Kebbeh is one of the mezes of Middle Eastern tables, a delight in summer and winter alike, a witness to the cultures and heritage of an entire region.

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, the heart and soul of words and the sky, dining boutique and table d'hôtes located at 80 rue Olivier de Serre in the 15th arrondissement of Paris.

You can eat there, find books and good products, but also learn to cook:

.

And now also on the web, with

.

To pound and incorporate bulgur into meat or vegetables, a pestle and mortar are traditionally used.

In Nabatiyeh, in southern Lebanon, it is a ceramic “plank” and a mallet.

The robots have come to relieve the women who are the first to pound you and prepare the kebbeh.  

This show is dedicated to Karim's mother and father who raised their children with kebbeh and unconditional love.

Clémence Denavit, Karim Haïdar and Hassan Issa from the shop eating words and the sky.

© Cecile Bonici

For further

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, by Karim Haïdar and Andrée Maalouf, Albin Michel editions

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by Karim Haïdar and Andrée Maalouf, ed.

Albin Michael

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by Zeïna Abirached and Karim Haïdar - Epure editions - 2021.

In images, in pictures

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Musical programming

Jern el Kebbeh,

by Joe Ashtar

Raksat al Hisan,

from Bab Assalam

RECIPE

Frakeh

Frakeh are raw kebbeh in the shape of a closed, clenched fist, like a boxing fist.

Ingredients: 500 g of beef / 100 g of camounné (wheat flavored with herbs, basil, mint, spring onion, cinnamon and traditional spices) / 150 g of fine bourghoul / A little salt.

Preparation :

- Crush the meat.

- Soak the bulgur in the water, drain it and wring it out.

Add it to the meat and mix.

- Salt and mix everything.

- Take pieces of crushed meat, squeeze them between fingers and palm, they will take the shape of your fingers, like what you see in the picture.

- Serve with olive oil, green onion and radishes.  

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