Step 1 In a food processor add the onions, spring onions, red capsicum, basil, burghul, chilli (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. Step 2 Ensure your hands are washed well. Keep a small bowl of cold water nearby to assist with the stickiness of the fresh meat. Step 3 In a large bowl, combine the loose burghul mixture (reserving ½ a cup) with the kibbeh meat. Step 4 Knead the meat and burghul 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 Step 5 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. Step 6 Garnish with the reserved burghul crumb, and drizzle with extra virgin olive oil. Serve with fresh mint, radish, shallots, and chilli.
