📝 About This Recipe
A beloved legacy of the Levantine migration to the Caribbean, Haitian Kibi is a vibrant reimagining of the traditional Middle Eastern kibbeh. These golden-brown, football-shaped delights feature a crispy bulgur wheat shell stuffed with a deeply seasoned, piquant ground beef filling known as 'pikliz-infused' meat. They are the ultimate Haitian party food, offering a perfect balance of earthy grains, aromatic spices, and a hint of habanero heat.
🥗 Ingredients
The Bulgur Shell
- 2 cups Fine-grain bulgur wheat (#1 grade) (rinsed and soaked)
- 1/2 lb Ground beef (90% lean) (very cold)
- 1/2 Yellow onion (grated into a paste)
- 2 tablespoons Haitian Epis (Seasoning base)
- 1.5 teaspoons Salt
- 1/2 teaspoon Black pepper
The Savory Filling
- 1 lb Ground beef
- 3 pieces Garlic cloves (minced)
- 1 Shallot (finely minced)
- 1/2 Scotch Bonnet or Habanero pepper (seeded and minced very fine)
- 1/4 teaspoon Ground cloves (essential for Haitian flavor)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 tablespoon Lime juice
For Frying
- 3-4 cups Vegetable or Canola oil (for deep frying)
👨🍳 Instructions
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1
Place the bulgur wheat in a large bowl and cover with cold water. Let it soak for about 30 minutes until softened. Drain thoroughly through a fine-mesh sieve, pressing firmly to remove every drop of excess moisture.
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2
While the bulgur soaks, prepare the filling. In a large skillet over medium heat, brown 1 lb of ground beef, breaking it into very small crumbles with a wooden spoon.
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3
Add the minced shallots, garlic, and Scotch Bonnet to the skillet. Cook for 5 minutes until the vegetables are soft and the beef is fully cooked.
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4
Season the filling with salt, pepper, ground cloves, and lime juice. Stir in the fresh parsley, then remove from heat. Let the filling cool completely (this is crucial for easier shaping).
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5
To make the shell, combine the soaked/drained bulgur with the 1/2 lb of raw cold ground beef, grated onion, Haitian Epis, salt, and pepper.
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6
For the smoothest texture, pulse the shell mixture in a food processor for 1-2 minutes until it forms a cohesive, dough-like paste. If it feels too dry, add a teaspoon of ice water.
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7
Prepare a small bowl of ice water for your hands. Take a golf-ball-sized portion of the bulgur dough (about 2 tablespoons) and roll it into a smooth ball.
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8
Using your thumb, poke a hole in the ball and rotate it to create a thin-walled hollow shell, similar to a small cup.
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9
Place about 1-2 teaspoons of the cooled cooked filling into the center. Gently pinch the top closed and taper both ends to create the signature football/torpedo shape.
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10
Repeat until all dough and filling are used, placing the formed kibis on a parchment-lined tray. Chill the formed kibis in the refrigerator for 20 minutes to firm up.
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11
Heat 3 inches of oil in a deep pot or Dutch oven to 350°F (175°C). Use a thermometer to ensure the oil doesn't get too hot, which would burn the shell before the inside is set.
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12
Fry the kibis in batches of 4 or 5. Do not overcrowd the pot. Fry for 5-6 minutes, turning occasionally, until they are a deep, uniform golden brown.
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13
Remove with a slotted spoon and drain on paper towels. Serve warm with a side of spicy Pikliz.
💡 Chef's Tips
Ensure the bulgur is squeezed very dry; any excess water will cause the kibis to burst or fall apart in the hot oil. Always use fine-grain (#1) bulgur; coarse bulgur will result in a grainy, falling-apart texture. Keep your hands damp with ice water while shaping to prevent the dough from sticking to your palms. If the shell mixture feels too loose, add a tablespoon of flour or cornstarch to help bind the dough. Don't skip the chilling step before frying; it helps the kibi maintain its iconic shape during the initial sear.
🍽️ Serving Suggestions
Serve with a generous side of Pikliz (Haitian pickled vegetable relish) for the ultimate acidic crunch. Pair with a cold glass of Prestige beer or a refreshing hibiscus tea (Jus de Bissap). Arrange on a platter with lime wedges to brighten the savory flavors. Serve as an appetizer alongside other Haitian fritters like Accra (malanga fritters) or Marinad. Dip in a spicy mayo or a garlic-lime aioli for a modern twist.