📝 About This Recipe
Originally brought to Brazil by Levantine immigrants, Kibe has become an iconic staple of Portuguese-speaking 'lanchonetes' and bakeries. These football-shaped croquettes feature a perfectly spiced blend of lean beef and bulgur wheat, infused with fresh mint and aromatic Syrian pepper. With a crispy, deep-golden exterior and a succulent, herb-forward center, they represent the perfect marriage of Middle Eastern heritage and Brazilian soul.
🥗 Ingredients
The Bulgur Base
- 2 cups Bulgur wheat (fine grain/Trigo para Quibe) (rinsed thoroughly)
- 3 cups Boiling water (for soaking the wheat)
The Meat Mixture
- 500 grams Ground beef (very lean, such as top round or sirloin)
- 1 large Yellow onion (grated and drained of excess liquid)
- 3 pieces Garlic cloves (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 teaspoon Syrian Pepper (Pimenta Síria) (or a mix of allspice, cinnamon, and black pepper)
- 2 tablespoons Extra virgin olive oil (for moisture)
For Frying
- 1 liter Vegetable oil (for deep frying)
- 2 pieces Lime wedges (for serving)
👨🍳 Instructions
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1
Place the bulgur wheat in a large heat-proof bowl. Pour the boiling water over it, cover with plastic wrap, and let it hydrate for at least 30 to 40 minutes until all water is absorbed and the grain is tender.
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2
Once hydrated, wrap the bulgur in a clean kitchen towel and squeeze forcefully to remove every drop of excess moisture. This is the secret to a crispy Kibe that doesn't fall apart.
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3
In a large mixing bowl, combine the dried bulgur wheat with the lean ground beef. Use your hands to mix them until they start to form a cohesive dough.
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4
Add the grated onion, minced garlic, chopped mint, and parsley to the meat mixture. Ensure the onion is squeezed dry before adding.
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5
Season the mixture with salt, Syrian pepper, and olive oil. Knead the dough vigorously for about 5-8 minutes; the friction helps the proteins bind the wheat, creating a smooth texture.
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6
Take a small portion of the dough (about 2 tablespoons) and roll it into a ball between your palms, then taper the ends to create the classic pointed oval 'football' shape.
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7
Repeat the shaping process until all the dough is used. Place the formed Kibes on a baking sheet lined with parchment paper.
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8
For the best results, refrigerate the shaped Kibes for 30 minutes before frying. This firms up the fats and ensures they hold their shape in the hot oil.
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9
Heat the vegetable oil in a deep pot or fryer to 180°C (350°F). You can test the heat by dropping a small piece of dough; it should sizzle and rise to the surface immediately.
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10
Carefully lower 4-5 Kibes into the oil at a time using a slotted spoon. Do not overcrowd the pot, as this will drop the oil temperature and make them greasy.
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11
Fry for 3-5 minutes, turning occasionally, until the exterior is a deep, dark chocolate brown and very crunchy.
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12
Remove with a slotted spoon and drain on a wire rack set over paper towels to maintain maximum crispness.
💡 Chef's Tips
Always use the leanest beef possible; excess fat will cause the Kibe to burst during frying. If the dough feels too dry to shape, add one or two ice cubes and knead them in; the cold moisture helps the emulsion. To check seasoning without eating raw meat, fry a tiny 'test patty' and adjust the salt or spices accordingly. If you don't have Syrian pepper, make your own by mixing equal parts ground black pepper, allspice, and cinnamon. You can freeze the shaped, raw Kibes for up to 3 months; fry them directly from frozen, adding 2 minutes to the cook time.
🍽️ Serving Suggestions
Serve hot with fresh lime wedges to squeeze over each bite; the acidity cuts through the richness beautifully. Pair with a side of creamy Tahini sauce or a cool Cucumber Yogurt (Laban) dip. 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 for an authentic Brazilian party spread. Add a dash of Tabasco or Malagueta pepper sauce for those who enjoy a spicy kick.