📝 About This Recipe
A beloved staple of Brazilian 'botecos' and birthday parties, Kibe Frito is a delicious testament to the Levantine influence on Brazilian gastronomy. These football-shaped croquettes feature a savory blend of lean ground beef and nutty bulgur wheat, spiked with fresh mint and aromatic spices. Fried to a perfect deep golden brown, they offer a satisfyingly crunchy exterior that gives way to a moist, flavor-packed center.
🥗 Ingredients
The Grain Base
- 250 grams Fine Bulgur Wheat (Trigo para Kibe) (approximately 1.5 cups)
- 2 cups Warm Water (for soaking the wheat)
The Meat Mixture
- 500 grams Extra Lean Ground Beef (ground twice for a finer texture)
- 1 large Yellow Onion (very finely grated or processed into a paste)
- 3 cloves Garlic (minced into a paste)
- 1/2 cup Fresh Mint Leaves (finely chopped)
- 1/4 cup Fresh Parsley (finely chopped)
- 1.5 teaspoons Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/2 teaspoon Syrian Pepper (Baharat) or Allspice (essential for authentic flavor)
- 1/2 Lime Juice (freshly squeezed)
- 1 tablespoon Olive Oil (to help with moisture)
For Frying
- 1 liter Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
Place the fine bulgur wheat in a large bowl and cover with the warm water. Let it soak for at least 1 hour until the grains are tender and have absorbed most of the liquid.
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2
After soaking, transfer the wheat to a clean kitchen towel or a fine-mesh strainer. Squeeze very firmly to remove every possible drop of excess water; the wheat must be as dry as possible to ensure the Kibe doesn't fall apart during frying.
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3
In a large mixing bowl, combine the dried bulgur wheat with the raw ground beef, grated onion, minced garlic, and olive oil.
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4
Add the finely chopped mint, parsley, salt, black pepper, Syrian pepper (or allspice), and lime juice to the meat mixture.
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5
Using your hands, knead the mixture vigorously for about 5-8 minutes. This is a crucial step; the heat from your hands and the kneading action develops the proteins, creating a smooth, cohesive 'dough' that holds its shape.
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6
Taste a tiny bit of the mixture to check seasoning (or fry a small marble-sized piece) and adjust salt if necessary.
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7
Take a small portion of the dough (about 2 tablespoons) and roll it into a ball between your palms. Then, gently taper the ends to create the classic pointed 'football' shape characteristic of Brazilian Kibe.
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8
Place the shaped croquettes on a baking sheet lined with parchment paper. For the best results, refrigerate the shaped Kibe for 30 minutes before frying to help them set.
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9
Heat the vegetable oil in a deep pan or Dutch oven to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature.
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10
Fry the Kibe in small batches (4-5 at a time) to avoid dropping the oil temperature. Fry for 3-5 minutes until they are a dark, rich golden brown.
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11
Use a slotted spoon to remove the Kibe and place them on a plate lined with paper towels to drain excess oil.
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12
Allow them to rest for 2-3 minutes before serving to let the juices redistribute inside.
💡 Chef's Tips
Always use the leanest beef possible; excess fat will melt during frying and cause the croquettes to burst. If the mixture feels too dry or crumbly while shaping, add a tablespoon of ice-cold water and knead again. To ensure a smooth exterior, keep a small bowl of water nearby to lightly dampen your hands while shaping the croquettes. Never overcrowd the frying pan, as this lowers the oil temperature and results in greasy, soggy Kibe. You can stuff the center with a small piece of Catupiry cheese or mozzarella for a popular 'Kibe Recheado' variation.
🍽️ Serving Suggestions
Serve hot with fresh lime wedges for squeezing over each bite. Pair with a side of creamy garlic sauce (molho de alho) or a spicy malagueta pepper oil. Accompany with a cold Brazilian lager or a refreshing glass of Guaraná soda. Serve as part of a 'Salgadinhos' platter alongside Coxinha and Pão de Queijo. Add a side of hummus or tahini sauce for a nod to the dish's Middle Eastern roots.