Ingredients
For the Bulgur Wheat Mixture
- 1 cup bulgur wheat
- 1 1/2 cups beef broth or water
- 2 pounds ground beef (divided into raw and cooked)
- 1 large finely chopped onion (divided)
- 1/2 cup packed fresh mint leaves
- 3/4 teaspoon salt
- Freshly ground black pepper, to taste
For the Filling
- 2 tablespoons olive oil
- 1/2 of the finely chopped onion
- 2 cloves garlic, minced
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/3 of the ground beef (approximately 2/3 pound)
- 1/3 cup coarsely chopped fresh parsley
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
For Frying and Serving
- Vegetable oil, for frying
- Lime wedges, for garnish
- Tahini sauce, for garnish
Instructions
- Prepare the Bulgur Wheat: Place the bulgur wheat in a heatproof bowl. Bring the beef broth or water to a boil in a small pot, then pour it over the bulgur wheat. Let it rest for 30 minutes until it absorbs the liquid.
- Make the Filling: Heat 2 tablespoons olive oil in a skillet over medium heat. Add half of the finely chopped onions, minced garlic, ground cinnamon, and nutmeg. Sauté until the onions are soft and fragrant. Add one-third of the ground beef and cook until well browned, stirring frequently. Stir in chopped parsley and cook for 1-2 more minutes. Season with salt and pepper to taste. Remove from heat and set aside.
- Drain the Bulgur Wheat: Drain the soaked bulgur wheat in a colander, pressing gently with the back of a spoon to remove excess moisture.
- Prepare the Raw Beef Mixture: In a food processor, combine the drained bulgur wheat, remaining raw ground beef, the remaining chopped onion, and fresh mint leaves. Add 3/4 teaspoon salt and freshly ground black pepper generously. Process until the mixture becomes smooth and dough-like.
- Chill the Mixtures (Optional): For easier shaping, chill both the raw beef mixture and the cooked filling in the refrigerator for several hours.
- Shape the Kibe: Take golf ball-sized portions of the raw beef mixture and flatten them in your palm. Place 1 tablespoon of the cooked beef filling in the center. Carefully close the mixture around the filling, sealing it well. Shape each into an elongated football-like oval with pointed ends. Place the shaped kibe on a baking sheet.
- Fry the Kibe: Heat vegetable oil in a deep fryer or large heavy skillet to 350°F (175°C). Fry the kibe in batches, turning occasionally, until golden brown and cooked through, approximately 4-5 minutes per batch. Remove and drain on paper towels.
- Serve: Garnish with lime wedges and tahini sauce. Serve warm as an appetizer or snack.
Notes
- Soaking bulgur wheat thoroughly is key for the right texture.
- Chilling the mixtures makes shaping easier and helps the croquettes hold together during frying.
- The cooking oil temperature is important to get a crispy outside without absorbing excess oil.
- You can adjust spices like cinnamon and nutmeg to your preference for a milder or stronger flavor.
- Leftover kibe can be reheated in a skillet or oven for best texture retention.
- Prep Time: 45 mins
- Cook Time: 20 mins
- Category: Appetizer
- Method: Frying
- Cuisine: Brazilian
