📝 About This Recipe
A beloved legacy of Middle Eastern migration to the Caribbean, the Dominican Quipe is a vibrant reimagining of the classic Kibbeh. These football-shaped delights feature a crispy, deep-golden bulgur wheat crust that encases a savory, spiced ground beef filling punctuated by sweet raisins and aromatic herbs. Perfect as a 'picadera' (appetizer), they offer a sophisticated balance of textures and a flavor profile that is quintessentially Dominican.
🥗 Ingredients
The Bulgur Shell
- 2 cups Bulgur Wheat (fine grain #1 is best)
- 4 cups Warm Water (for soaking)
- 1/2 lb Ground Beef (very lean, processed in a blender until paste-like)
- 1/4 cup Red Onion (grated)
- 2 tablespoons Fresh Mint Leaves (finely minced)
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
The Savory Filling
- 1/2 lb Ground Beef (regular grind)
- 1 tablespoon Tomato Paste
- 2 tablespoons Raisins (chopped)
- 1/4 cup Green Bell Pepper (finely minced)
- 2 cloves Garlic (mashed into a paste)
- 1/2 teaspoon Dried Oregano (Dominican oregano preferred)
Frying
- 3 cups Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
Place the bulgur wheat in a large bowl and cover with 4 cups of warm water. Let it soak for at least 2 hours, or until the grains are tender.
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2
While the bulgur soaks, prepare the filling. In a medium skillet over medium heat, brown the 1/2 lb of regular ground beef, breaking it into very small crumbles.
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3
Add the minced peppers, garlic, tomato paste, raisins, and oregano to the skillet. Cook for 5-7 minutes until the vegetables are soft and the flavors are melded. Set aside to cool completely.
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4
Drain the soaked bulgur wheat using a fine-mesh sieve. Use your hands or a cheesecloth to squeeze out every possible drop of excess water. The bulgur must be very dry to prevent the quipes from falling apart during frying.
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5
In a large mixing bowl, combine the dried bulgur with the 1/2 lb of lean beef paste, grated onion, minced mint, salt, and pepper.
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6
Knead the bulgur mixture vigorously for about 5-10 minutes, or pulse in a food processor, until it forms a smooth, dough-like consistency that holds its shape.
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7
Take about 3 tablespoons of the bulgur dough and roll it into a ball. Using your thumb, poke a hole in the center to create a pocket, keeping the walls thin but sturdy.
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8
Place 1-2 teaspoons of the cooled meat filling into the pocket. Pinch the dough closed and gently roll it between your palms to form the traditional almond or football shape with tapered ends.
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9
Repeat the process until all ingredients are used. Place the formed quipes on a tray and refrigerate for 30 minutes to firm up.
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10
Heat the vegetable oil in a deep pot to 350°F (175°C). Ensure there is enough oil to completely submerge the quipes.
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11
Fry the quipes in small batches (3-4 at a time) to avoid dropping the oil temperature. Do not stir them for the first 2 minutes so they don't break.
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12
Fry for 4-6 minutes until they reach a deep, dark golden brown. Drain on paper towels and let rest for 5 minutes before serving.
💡 Chef's Tips
Squeezing the water out of the bulgur is the most critical step; if it's too wet, the quipes will explode in the oil. If the dough feels too crumbly, add a tablespoon of flour or a little more meat paste to act as a binder. Use a high-smoke point oil like canola or peanut oil for the best crunch. Do not overcrowd the frying pot, as this leads to soggy, oily quipes rather than crispy ones. You can freeze the quipes before frying; just fry them directly from frozen, adding 2 minutes to the cook time.
🍽️ Serving Suggestions
Serve warm with a side of lime wedges to brighten the savory flavors. Pair with a classic Dominican 'Morir Soñando' (orange and milk drink) for a nostalgic treat. Offer a dip of spicy mayo or a simple yogurt-tahini sauce for a fusion twist. Serve alongside other 'picaderas' like croquetas and pastelitos for a full party spread. A cold Presidente beer is the traditional adult accompaniment of choice.