Traditional Lamb Farakeh (Lebanese Meat Croquettes)

Ingredients

• 400 g beef or lamb
• 50 g meat fat
• 1/2 cup fine bulgur, or as desired
• olive oil
• salt to taste
• 1/2 cup Kamouna spice mix, which consists of: dried rose, dried mint, whole cumin, dried marjoram, and a blend of spices
• 1 white onion (dry)
• 5 fresh mint leaves
• 5 fresh basil leaves
• 1 teaspoon fresh marjoram
• 1 hot pepper, red or green, as desired
• We shape the kibbeh inside the palm of the hand to obtain the farakeh shape. Serve the farakeh alongside a mix of fresh vegetables.
• Recipe and method for making lamb farakeh from a cook and friend of Sho Tabkheen Today:
• Naima Ibrahim
• Click on Naima's name to visit her page on our site and discover her delicious recipes.
• To get the recipe and method for the Kamouna spice mix click this link: How to make Kamouna
• #enjoy_your_meal #health_and_wellbeing #recipe #recipes #farakeh #farayek #raw_kibbeh #sho_tabkheen_today

Method

1. Grind the meat and fat together in a food processor, grinding in a small piece of ice if desired, because the ice preserves the fresh meat aroma.
2. Also grind the Kamouna spice mix with the onion, fresh herbs, the pepper, salt, and a little bulgur.
3. Sprinkle the remaining bulgur with olive oil until moistened and begin rubbing it. Then add the Kamouna mix and the ground meat and continue kneading the ingredients until you obtain a homogeneous, cohesive kibbeh.
4. Shape the kibbeh inside the palm of the hand to obtain the farakeh shape. Serve the farakeh alongside a mix of fresh vegetables.