Appetizers
Brazilian Beef and Bulgur Croquettes
Ingredients
- - 200 g (1 cup) fine bulgur wheat
- - 500 g (1 lb) lean ground beef
- - 1 large onion, grated
- - 2 tbsp fresh mint, chopped
- - 1 tsp ground cumin
- - 1/4 tsp ground cinnamon
- - 1 tsp salt
- - 1/2 tsp black pepper
- - 1 litre (4 cups) neutral oil, for frying
Method
- Rinse the bulgur under cold water, then soak in fresh cold water for 20 minutes until softened; drain thoroughly and squeeze out excess water.
- In a large bowl, combine half the ground beef with the soaked bulgur, half the grated onion, cumin, cinnamon, salt and pepper; knead by hand or pulse in a food processor until a smooth, pliable paste forms.
- For the filling, cook the remaining beef with the remaining onion and mint in a dry skillet over medium heat for 8-10 minutes until browned; season to taste and cool slightly.
- Wet your hands and take a portion of the bulgur-beef paste, shaping it into an oval and hollowing out the centre with a finger.
- Fill the hollow with a spoonful of the cooked filling and pinch the paste closed, reshaping into a smooth torpedo shape.
- Heat frying oil to 175C (350F) and fry the kibe in batches for 4-5 minutes until deeply golden and crisp.
- Drain on paper towel and serve hot with lime wedges.
Introduction: Kibe descends from the Levantine kibbeh, brought to Brazil by Lebanese and Syrian immigrants from the late 19th century onward, particularly settling in São Paulo.
Cultural Background: Kibe descends from the Levantine kibbeh, brought to Brazil by Lebanese and Syrian immigrants from the late 19th century onward, particularly settling in São Paulo. It has since become a mainstream Brazilian bar snack and bakery item, often sold alongside coxinha and pastel at lanchonetes across the country.
Tips: Keep a bowl of cold water nearby to wet your hands, which prevents the raw meat mixture from sticking while shaping. The outer paste should be smooth with no visible bulgur grains sticking out, or it will crack during frying.
Variations: Raw kibe (kibe cru): serve the seasoned bulgur-beef paste uncooked, drizzled with olive oil, as an appetizer. Baked kibe: bake shaped croquettes at 200C (400F) for 20 minutes, turning once, brushed with olive oil. Vegetarian: No. Not applicable; meat-based dish. A pumpkin and bulgur version (kibe de abobora) exists as a vegetarian alternative.
Storage: Refrigerate cooked kibe in an airtight container for up to 3 days.
Reheating: Reheat in an oven at 190C (375F) for 8-10 minutes until hot and crisp again.
Nutrition: Per piece (approx. 16 pieces total): 140 kcal, 9 g protein, 8 g fat, 8 g carbohydrate, 1 g fibre.
FAQs:
Q: Can I make kibe without a food processor?
A: Yes, traditional kibe is often kneaded entirely by hand; a food processor simply speeds up the process.
Q: Why did my kibe crack open while frying?
A: This usually happens when the outer shell is too thin or has cracks; pinch the seams firmly closed before frying.