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Frakeh (Raw Kibbeh)

Raw meat kibbeh croquettes with herbs, spices, onion and chilli

Course Appetizer, Main Course, Snack
Cuisine Lebanese
Keyword Brunch, Dinner Party, Fresh
Prep Time 15 minutes
Servings 4
Author Zaatar and Zaytoun

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

Herbs

  • 5-10 leaves fresh mint chopped
  • ¼ cup fresh basil chopped
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried mint

Spices

  • 1 tablespoon kamouneh spices
  • 1 teaspoon 7 spice
  • 1 teaspoon salt
  • Extra virgin olive oil for drizzling

Instructions

  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. In a wide bowl, combine the finely ground meat and ¾ of the kamouneh mix using your hands

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

Recipe Video

Recipe Notes

If you do't have kamouneh spices, substitute for ¼ teaspoon cumin, ¼ teaspoon black pepper, ¼ teaspoon cinnamon.