Frakeh (Raw Kibbeh)

Ingredients

• 500 g finely ground lean lamb (trimmed of all fat)
• 1 cup fine bulgur wheat
• ½ small onion (finely chopped)
• ¼ red bell pepper (finely chopped)
• ½ green chilli (finely chopped)
• 5-10 leaves fresh mint (chopped)
• ¼ cup fresh basil (chopped)
• 1 tsp dried marjoram
• 1 tsp dried mint
• 1 tablespoon kamouneh spices
• 1 tsp 7 spice
• 1 teaspoon salt
• Extra virgin olive oil for drizzling

Instructions

1. 1

   In a fine sieve, rinse the bulgur wheat and drain well. Add the spices, salt, chopped green chilli, red pepper, onion and herbs.

2. 2

   In a wide bowl, combine the finely ground meat and 3/4 of the kamouneh mix using your hands

3. 3

   Add a drizzle of extra virgin olive oil and continue to combine until you have smooth ball

4. 4

   Dip your fingers in a little extra virgin olive oil and make a little croquette that fits snugly into your palm, gently squeeze to make ridges

5. 5

   Arrange the croquettes onto a platter and serve with the remainder kamouneh mix, another drizzle of extra virgin olive oil and fresh onions, radishes and herbs.