Even thou I am a creative person and very visual, it all goes out the window when it comes to food. When I am hangry, I am hangry. Period! I will eat anything no matter how it looks. It’s a trait I am very thankful for and would like to pass down on to my kids. To be adventurous in life and with food!
Now, that’s not to say that I don’t try to make my food look good. You can probably tell by how things are styled here on the blog; and I certainly agree that some dishes look more appetizing depending on how they are presented. BUT please don’t let this stop you from trying this recipe. Back in 2013 when I shared this post it was my very first time making Kibbeh (Kipe or Quipe depending where you are from), a fried bulgur dish with Middle Eastern origins and very popular in a few countries in Latin America. As you can see there is a huge difference from how the Kipes look on this post versus the ones on my old post. BUT I assure you they taste just as good. That’s why when it comes to food and in many other cases in life, we should not judge a book by it’s cover.
This time I made the same recipe but filled the Kipes with cheese. Oh my how amazing they turned out. Probably pretty far off from the original Middle Eastern recipe but to me in an incredibly tasty variation that I bet you will love. What I like about this version is that you can call it a Vegetarian Kipe as it is not filled with meat. So wonderful for parties with various diatery restrictions.
- Use a melting cheese like Mozzarella
- Cut the cheese in 1/2 inch logs long enough to go inside the size of your kipe
- Season the cheese to taste with a sprinkle of salt, garlic powder, and oregano.
- Serve immediately. Either way it will be great, but the sooner you enjoy it the more chances you will get an ooey gooey kipe.
- If for any reason you can’t get the shape right, try it your way…like I did with this round shape baked bulgur bites.