Kibe Recipe Brazilian Style

This kibe recipe is sure to make you hungry! Now, Brazilian cuisine is known for its rich and diverse flavors, influenced by a fusion of indigenous, African, and European cultures. Among the countless dishes that represent this vibrant cuisine, this kibe recipe stands out as a popular and beloved delicacy.

So, how do you pronounce kibe, you might be wondering. Kibe is pronounced kee-bee.

Kibe Recipe History

The wonderful snack, kibe, also known as kibbeh, is a traditional Middle Eastern dish that was brought to Brazil through Lebanese and Syrian immigrants in the late 19th and early 20th centuries.

Over time, it has been adapted and transformed to suit the Brazilian palate, resulting in a unique and delicious fusion of flavors. With its crispy exterior and savory filling, kibe has become a staple dish in Brazilian households and is also commonly found in restaurants and street food stalls. It’s also popular in Haiti and in the Dominican Republic as they have a sizeable Lebanese population.

So, try kibe recipes for yourself and transport your taste buds to the bustling streets of Sao Paulo and beyond. Get ready to discover the irresistible flavors of Brazilian kibe and add this exciting dish to your culinary repertoire.

Crispy and Delicious Snacks!

Brazilian kibe should be wonderfully crispy and that’s part of their appeal. They’re deep fried until they’re perfectly crispy and quite a dark brown color. If you are looking for a gluten free kibe recipe you might like to try subbing rice or quinoa for the bulgur wheat which of course is not so traditional but which could work.

You can also experiment with different spices, seasonings and flavors, using the basic kibbeh recipe as a starting point and seeing what you ca come up with. These little snacks are always delicious but especially in the late afternoon if dinner is going to be delayed for any reason and you have a growling tummy!

Meatballs from Other Cuisines

And if you want to try a different approach you might like to try authentic Lebanese meatballs, Asian meatballs, spaghetti and meatballs, or these Italian meatballs.

And finally, the Dutch take on meatballs (they’re bacon-wrapped and oh so good!)

Brazilian Kibe | Kibbeh Brazilian Snacks

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Kibe are deep-fried beef and bulgur wheat croquettes with onions, garlic and mint. I like to add cinnamon too. They’re a popular snack in Brazil, and well worth making because they’re so good. They originate from Lebanon where they’re usually made with ground lamb in place of the Brazilian choice of beef.

Kibe can be eaten raw, where they are called “kibe cru” or cooked. Nice garnishes include tahini sauce to dip (not authentically Brazilian as such, but it goes so well!) along with lime wedges and a nice cold beer!

• Author: Victoria Haneveer
• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes
• Yield: 20 1x
• Category: Snack
• Method: Deep Fried
• Cuisine: Brazilian

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 finely chopped yellow onion
• 2 minced garlic cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon (optional)
• 2 pounds (900g) ground beef (beef mince)
• 1/3 cup (20g) roughly chopped fresh parsley
• 1 cup (190g) bulgur wheat
• 1 1/2 cups (375ml) beef broth or water
• Pinch each of salt and black pepper, to taste
• 1/2 cup (12g) fresh mint leaves
• Oil, for frying
• Tahini sauce, to serve
• Lime wedges, to serve

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Instructions

1. Put the bulgur wheat in a bowl.
2. Bring the broth (or water) to a boil then pour it over the bulgur.
3. Let it sit for half an hour.
4. Sauté the garlic, nutmeg and cinnamon (if using) with half the onions in 2 tablespoons of oil.
5. When the onions are soft, add about ⅓ of the ground beef, then cook until browned.
6. Mix in the parsley and cook for 2 minutes.
7. Add salt and pepper to taste (about ½ teaspoon salt and ¼ teaspoon black pepper or however much you want).
8. Drain the bulgur and press down with a wooden spoon to get as much liquid out as you can.
9. Put the bulgur in a food processor with the rest of the (raw) beef, the rest of the onions and the fresh mint. Add ¾ teaspoon of salt and a pinch of black pepper, then process until very smooth.
10. Press golf-ball size balls of the beef mix flat in your hand, then add a tablespoon of cooked beef mixture in the middle, wrap the raw beef mix around the cooked beef mix and press well to seal.
11. Shape the balls into long ovals (like an American football or rugby ball) with pointy ends, and arrange on a baking sheet.
12. Put a few inches of your favorite deep frying oil and heat it to 350°F (180°C).
13. Lower the kibe into the oil, cooking it in batches until crisp and dark brown.
14. Drain on paper towels, then serve warm with tahini sauce and lime wedges.

Notes

• If you have time, chill the raw beef mixture for a few hours (this makes it easier to shape later).

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