Farakah

Ingredients

• 1 kilo kibbeh meat (finely pounded meat)
• 1 cup fine bulgur, left to soak in water for some time
• Kibbeh spice mix, called "tahwejat al-kamouneh" (cumin, dried mint, hot pepper, rose, marjoram, nutmeg, cinnamon stick, and basil)
• Farakah and the wonderful photos from the friend and cook of the Shou Tabkhin Today site:
• Fatima Zheoui Ghamloush
• Click on Fatima's name to visit her profile on our site and discover all her wonderful recipes.
• For a delicious recipe from our long-term food preservation recipes, here is the link to preserved fresh corn: Preserving Fresh Corn
• To make olive salad, here is the link: Olive and Pomegranate Salad

Method

1. Pound the spice mix with a dry onion, a hot pepper, red pepper, a little fine bulgur, fresh mint, and salt. Pound them well together...
2. In a deep bowl, place the pounded kibbeh meat over the cup of fine bulgur that has been soaked beforehand, add the kamouneh spice mix on top, and knead it by hand with olive oil. Serve immediately with the accompanying vegetables: green onions and radishes...