Frakkeh, a version of Kibbeh Nayyeh from the South of Lebanon, is fresh, spicy, and aromatic, remarkably different from that of the North, mainly because of the hero ingredient Kammouneh that is used. Kammouneh is a dry bold spice blend rich in cumin (pronounced kammoun in Arabic), as well as rose petals, marjoram, mint, cinnamon, cloves, and black pepper, with each family in the region having their own unique recipe.
Ingredients 18
For The Kammouneh
To Serve
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Method 6
Burghul Mixture
In a food processor add the , , , , , (optional), along with the salt and all the spices and pulse for 30 seconds until you see the mixture combined and moist but not to the point that it is runny. The aim is to form a loose fragrant and crumbly burghul mixture that will be used to flavour the meat as well as to garnish.
Ensure your hands are washed well. Keep a small bowl of cold water nearby to assist with the stickiness of the fresh meat.
In a large bowl, combine the loose burghul mixture (reserving ½ a cup) with the .
Knead the and mixture together, ensuring all parts of the meat are flavored. Use water sparingly as needed. Aim to do this process quickly to reduce contact with raw meat. The mixture should not be sticky or too wet.
Presentation
The frakkeh is traditionally served as small hand moulds for easy serving. Combine the crumb with the meat and use slightly wet hands to shape half a palm-sized piece. Create finger indentations and place on a plate. Repeat with the remaining mixture.
Garnish with the reserved burghul crumb, and drizzle with extra virgin olive oil. Serve with fresh , , shallots, and chilli.
Sunday Kitchen's tips
Be sure to source your kibbeh meat from a Lebanese butcher as it is a specialty blend and meant to be consumed raw.
