Lebanese Farakeh (Farakeh/Kibbeh Mix)

Ingredients

• 1 kilo meat designated for kibbeh called 'lazqat'
• 2 ice cubes
• hot red chili pepper
• 1 red bell pepper
• The special cumin spice mix for kibbeh or farakeh*
• marjoram
• basil
• onion
• cumin
• salt
• 1 cup fine bulgur
• We shape the kibbeh inside the palm of the hand to obtain the farakeh shape. Serve the farakeh alongside a mix of fresh vegetables.
• The authentic Lebanese farakeh recipe and method from a friend of Shou Tabkhin Today:
• Rana Sbeiti Bezi
• To try Rana's method for preparing spicy potatoes click this link: How to make spicy potatoes
• To prepare Rana's green tortilla bread recipe click this link: Green tortilla bread
• For the delicious potato wedges recipe click this link: Potato wedges

Method

1. Grind the meat in the food processor, optionally grinding in a small piece of ice to keep the meat cool and give it a fresh aroma.
2. Add salt and grind the kibbeh spice blend (the "kammouna" mix) together with onion, fresh spices, pepper, salt and a little bulgur.
3. Sprinkle the remaining bulgur with olive oil until moistened and begin to rub it between your hands.
4. Then add the kammouna mix and the ground meat to the bulgur and continue rubbing the ingredients until you obtain a uniform, cohesive kibbeh/farakeh mixture.
5. Shape the kibbeh inside your palm to form traditional farakeh shapes. Serve the farakeh with a selection of fresh vegetables.