Kipe, Quipe, Kibbeh

March 18, 2013

How to make Dominican Kibbeh - Kipes, Quipes

Kibbeh (pronounced kee-buh) is a Middle Eastern dish that under the terms of Kibe/Quibe, Kipe/Quipe, belongs in Lunes Latinos. To be more precise, this is a dish that was brought to the Americas by Arabs in the early 20th century and became most popular in Brazil and the Dominican Republic.

This is a humble dish made with simple ingredients, but many people fear, as most think it requires some special super powers to make. I was of that thinking and have always been hesitant to try making them with my very own hands. Now, with this post, I want to encourage you to try them at home.

Both Brazilians and Dominicans enjoy this tasty treat as a snack, appetizer and party crowd pleaser. In Brazil they are called Kibe/Quibe and are usually accompanied by lime wedges. Dominicans in the other hand call them Kipe/Quipe and prefer to eat them with Tabasco sauce or ketchup.

In my research, this dish didn’t seem to be as popular in other Latin American countries. It is a puzzle to me how even in neighboring countries like Puerto Rico, this Middle Eastern dish was not adopted. Do you know of other Latin American countries that have adopted Kibbeh as their own?

To make delicious and fail proof Latin influenced Kibbeh follow these easy steps:

How to make Dominican Kibbeh - Kipes, Quipes

Prepare the Kibbeh dough per directions below.

1- Take a handful of the dough and form a ball.

2- With a finger, press down on the center of the ball and wrap your hands around it to make a oval shape with a finger impression.

3- Fill the pocket with your meat of choice (beef and raisins is the most popular filling in the Dominican Republic)

4- Press down the filling until enough dough covers the sides. Close the pocket and roll with both hands to make the popular torpedo shape.

How to make Dominican Kibbeh - Kipes, Quipes

Once you get the handle of making them you will have your very own Kibbeh maker machine in your hands.

Dominican Kibbeh - Kipes / Quipes

Refrigerate them for at least one hour and fry them in deep and very hot oil.

How to make Dominican Kibbeh - Kipes, Quipes

Latin Inspired Kibbeh (Kipe, Quipe) – yields 25

Ingredients

1 cup bulgur wheat

2 cups of water

1 1/2 pound uncooked ground beef

1/2 teaspoon chopped spearmint

1 1/2  teaspoon salt

1/4 teaspoon ground dried oregano

1/4 teaspoon ground black pepper

2 teaspoon minced garlic

1 medium onion finely chopped

1 small green bell pepper finely chopped

1 tablespoon of olive oil

1 tablespoon tomato paste

¼ cup raisins

Enough oil for deep frying

Directions

Soak the bulgur in 2 cups of cold water for at least 3 hours. You can do this overnight or one morning. Rinse and drain well the bulgur which will almost double in size.

While the bulgur is soaking you can season the meat. To do so add, salt, garlic, black pepper, oregano, spear mint, onions and pepper to the ground beef.

Once the bulgur has been rinsed and pat dry mix with half of the ground beef mixture. Blend the two mixtures very well with your hands and set aside.

In a sauté pan heat the oil and cook the other half of the ground beef, once is brown and almost done add the tomato paste and a tablespoon of water and cook for 5 more minutes until the paste is well mixed and all the liquid has evaporated. Taste the meat and adjust salt and pepper level to taste. Once cook pour the meat in a bowl and wait until it has cooled down before assembling the Kibbeh.

To assemble the Kibbeh follow this instructions and reference the visuals above.

1- Take a handful of the wheat dough and form a ball.

2- With a finger, press down on the center of the ball and wrap your hands around it to make a oval shape with a finger impression.

3- Fill the pocket with your meat of choice (beef and raisins is the most popular filling in the Dominican Republic)

4- Press down the filling until enough dough covers the sides. Close the pocket and roll with both hands to make the popular torpedo shape.

Once all Kibbeh rolls have been formed, refrigerate for at least one hour before frying in deep very hot oil.

6 Responses to “Kipe, Quipe, Kibbeh”

  • Violeta

    Actually Puerto Rican’s do make Alcapurrias, which is similar to this recipe the only difference is the dough is made with plantain and root vegetables like yautia and yuca.~Violeta

    • Violeta Thanks for sharing, yes I love Alcapurrias. The Dominican Republic also has other fried goodies in the shape of alcapurrias and kipes. One type is made of yuca called bollitos and the other type made of cornmeal is called chulitos. What I have not seen in other Latin countries besides the DR and Brazil are these bulgur fried rolls and I am curious why?

  • Mabel

    In Yucatan mexico its called kibi yucateco, in the caribbean coast of colombia its kibbe

  • I was dreaming of Kipes last night and thought that I either had to wait till I visited DR or figure out a way that they can be mailed to me intact. :-)

    Thank you for the recipe. I am going to give it a go this weekend.

Trackbacks & Pings

  • » Caribbean Bulgur Bites says:

    […] am using small, bite-size balls as the shape but traditionally kipe is shaped as an oval, like I did here. Once all your little balls are made, bake them and be ready to […]

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