📝 About This Recipe
Quibe Assado is a beloved staple of Brazilian 'boteco' culture, representing the beautiful fusion of Middle Eastern heritage and South American flair. This oven-baked version is incredibly moist, featuring a fragrant blend of lean beef, cracked bulgur wheat, and a refreshing burst of fresh mint. It is a healthier, heartier alternative to the fried version, offering a sophisticated balance of earthy grains and warm spices that make it an irresistible snack or main course.
🥗 Ingredients
The Grain Base
- 2 cups Fine Bulgur Wheat (Trigo para Quibe) (rinsed and drained)
- 3 cups Warm Water (for soaking the bulgur)
The Meat and Aromatics
- 2 pounds Ground Beef (very lean, such as top round or sirloin, ground twice)
- 1 large Yellow Onion (very finely grated or processed into a paste)
- 4 cloves Garlic (minced into a paste)
- 1 cup Fresh Mint Leaves (tightly packed and very finely chopped)
- 1/2 cup Extra Virgin Olive Oil (plus extra for greasing and drizzling)
Seasonings
- 2 teaspoons Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Syrian Pepper (Baharat) or Allspice (essential for authentic flavor)
- 1/4 teaspoon Cinnamon (provides a subtle warmth)
- 1 tablespoon Lime Juice (freshly squeezed)
The Filling (Optional but Recommended)
- 1 cup Brazilian Cream Cheese (Requeijão) or Ricotta (for a creamy center)
- 2 tablespoons Butter (cold, cut into small cubes for the topping)
👨🍳 Instructions
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1
Place the fine bulgur wheat in a large bowl and cover with 3 cups of warm water. Let it soak for at least 60 minutes until the grains are tender and have absorbed most of the liquid.
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2
After soaking, transfer the bulgur to a fine-mesh sieve or a clean kitchen towel. Squeeze as hard as possible to remove every drop of excess moisture; a dry bulgur is key to a firm, non-mushy quibe.
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3
In a very large mixing bowl, combine the drained bulgur wheat with the raw ground beef.
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4
Add the grated onion, minced garlic, finely chopped mint, salt, black pepper, Syrian pepper, cinnamon, and lime juice to the meat mixture.
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5
Using your hands, knead the mixture vigorously for about 5-10 minutes. The goal is to develop the proteins so the mixture becomes tacky and pale, ensuring the quibe won't crumble when sliced.
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6
Preheat your oven to 375°F (190°C) and generously grease a 9x13 inch baking dish with olive oil.
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7
Divide the meat mixture into two equal portions. Press the first half into the bottom of the prepared baking dish, smoothing it out into an even layer with dampened hands.
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8
If using the filling, spread the Requeijão or ricotta evenly over the first layer of meat, leaving a small border around the edges.
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9
Carefully place the second half of the meat mixture over the filling. Tip: Flatten small portions in your palm and lay them down like a puzzle to avoid disturbing the cream cheese layer.
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10
Using a sharp knife, score the top layer of the quibe in a diamond (lozenge) pattern, cutting about half an inch deep. This allows heat to penetrate and creates a beautiful presentation.
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11
Drizzle the remaining 1/4 cup of olive oil over the top, ensuring it gets into the scored lines. Dot the surface with the small cubes of cold butter.
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12
Bake in the center of the oven for 35-40 minutes, or until the top is deeply golden brown and the edges are slightly crispy.
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13
Remove from the oven and let it rest for 10 minutes before slicing. This resting period is crucial for the juices to redistribute, making it easier to serve clean squares.
💡 Chef's Tips
For the best texture, use the leanest beef possible; fat can make the baked quibe greasy and cause it to shrink. If you don't have Syrian pepper, mix equal parts ground cloves, nutmeg, cinnamon, and black pepper. Always grate the onion instead of chopping it; the onion juice helps tenderize the meat and distribute flavor evenly. To ensure a moist quibe, don't overbake it—once the top is golden and the meat is cooked through, it’s ready. Leftovers make incredible sandwiches the next day when cold or lightly pan-seared.
🍽️ Serving Suggestions
Serve with fresh lime wedges on the side—a squeeze of lime right before eating is essential. Pair with a crisp green salad or a traditional 'Vinagrete' (Brazilian tomato and onion relish). Accompany with a dollop of plain Greek yogurt or labneh sprinkled with za'atar. Enjoy with a cold glass of Guaraná soda or a refreshing iced Yerba Mate tea. Serve as part of a 'Salgadinhos' platter alongside Pão de Queijo and Coxinha.