Brazilian Kibe Recipe (Fried Beef Kibbeh)
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
This Brazilian kibe recipe makes fried beef and bulgur croquettes with a seasoned ground beef filling. They’re known for their pointed ends, dark crisp shell and tender center, with mint, parsley, onion and warm spices seasoning the meat.
Kibe is pronounced kee-bee. You may also see it written as quibe or kibbeh. In Brazil, it’s commonly sold in bakeries, snack bars and casual restaurants. I like Brazilian kibe hot with plenty of lime because that acidity contrasts beautifully with the rich flavors.
The dish developed from Levantine kibbeh after Syrian and Lebanese immigrants brought it to Brazil. Ground beef became the most popular option in Brazilian versions, while many Middle Eastern recipes are made with lamb.
Brazilian Kibe Recipe at a Glance
- Prep time: 45 minutes
- Cook time: 25 minutes
- Servings: About 30 pieces
- Cuisine: Brazilian
- Main ingredients: Ground beef, bulgur wheat, onion, mint and parsley
- Best served: Hot with lime wedges and tahini sauce
What is Kibe?
Kibe is a Brazilian snack made from ground meat and soaked bulgur wheat. The mixture can be fried, baked or even served raw depending on ingredients, although the fried pointy croquettes are one of the best known versions.
This recipe has two separate beef mixtures. Some of the ground beef is cooked with onion, garlic, parsley and spices to make the filling. And the remaining raw beef is processed with bulgur, onion and mint to make the outer layer.
Each portion is wrapped around the cooked filling, sealed and tapered at both ends. The finished shape resembles a small pointed football (that would be rugby ball in some regions!)
Why You’ll Love It
- Crisp shell: The outside gets dark brown in the oil while the beef and bulgur mixture inside is tender.
- Seasoned center: Onion, garlic, parsley, nutmeg and optional cinnamon flavor the cooked beef filling.
- Make-ahead stages: The filling and outer mixture can be prepared earlier and chilled until you’re ready to shape them.
- Good batch size: The recipe makes about 30 pieces for sharing or freezing, which is enough for a smallish crowd.
- Simple serving options: Lime wedges and/or tahini sauce are all you need with them.
Brazilian Kibe Ingredients
- Ground beef: Part is cooked for the filling and the rest is used raw in the outer mixture.
- Bulgur wheat: The wheat is soaked until softened, then drained thoroughly before it’s mixed with the beef.
- Beef broth or water: Either can be used for soaking the bulgur. Broth seasons it at the same time though, so I nearly always use that.
- Onion and garlic: Onion is divided between the filling and outer layer, while garlic seasons the cooked filling.
- Fresh mint: Mint is mixed into the raw beef and bulgur layer.
- Fresh parsley: Parsley goes into the cooked beef filling.
- Nutmeg and cinnamon: Nutmeg gives the filling a mild warmth. Cinnamon is good too, although optional.
- Oil: Choose your favorite kind of neutral oil that’s suitable for deep-frying.
- Lime wedges: Serve these with the cooked croquettes.
Ingredient Spotlight: Bulgur Wheat
Bulgur is cracked wheat that has already been parboiled and dried. It softens quickly when soaked in hot liquid and helps bind the raw beef mixture.
Fine or medium bulgur wheat is easier to shape than a coarse variety. Once it’s softened, press it firmly in a sieve or clean tea towel. Wet bulgur can make the outer mixture loose and more likely to split in the oil.
How to Make Kibe
- Soak the bulgur: Pour hot beef broth or water over it, then drain and squeeze it thoroughly once softened.
- Cook the filling: Soften onion and garlic with the spices, brown part of the beef and stir in the parsley.
- Prepare the outer mixture: Process the remaining raw beef with the bulgur, onion and mint until the mixture holds together.
- Chill: Refrigerate the outer mixture so it firms up before shaping.
- Fill and shape: Flatten each portion, enclose a little cooked beef and taper both ends.
- Fry: Cook the kibe in small batches until well browned and cooked through.
- Drain and serve: Transfer them to paper towels tp drain, then serve hot with lime wedges.
Tips for the Best Kibe
- Squeeze the bulgur well: Removing as much liquid as possible gives the outer mixture a firmer texture.
- Cool the filling: Let the cooked beef cool before placing it inside the raw mixture.
- Chill the outer mixture: Cold beef and bulgur are easier to portion, shape and seal.
- Dampen your hands: A little cold water prevents the mixture from sticking to your fingers.
- Keep the shell even: Thin areas can split during frying, while very thick areas may take longer to cook.
- Seal every crack: Smooth the joins carefully after enclosing the filling.
- Watch the oil temperature: Use a meat thermometer and allow the oil to return to temperature between batches.
- Do not crowd the pan: Frying too many at once lowers the oil temperature and can make the shell greasy.
- Check the center: The raw beef layer should reach 160°F or 71°C.
Variations and Substitutions
- Ground lamb: Replace some or all of the beef with ground lamb for a version closer to many Levantine recipes.
- No cinnamon: Leave it out and season the filling with nutmeg alone.
- Water in place of broth: Plain hot water will soften the bulgur, although you may need to adjust the seasoning.
- Unfilled kibe: Shape the outer mixture into smaller ovals and fry them without the cooked beef center.
- Baked kibe: Baked versions are usually pressed into a baking dish or assembled in layers. Use a method developed specifically for baking.
Brazilian Kibe Recipe
Ingredients
- 2 tablespoons olive oil
- ½ large yellow onion, finely chopped
- 2 garlic cloves, minced
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon, optional
- 1 pound (450g) ground beef
- ½ cup (20g) chopped fresh parsley
- ½ teaspoon salt
- Black pepper, to taste
- 1 cup (200g) fine bulgur wheat
- 1 ¼ cups (300ml) beef broth or water
- 1 pound (450g) ground beef
- ½ large yellow onion, roughly chopped
- ½ cup (15g) fresh mint leaves
- ¾ teaspoon salt
- Black pepper, to taste
- Neutral oil, for deep-frying
- Tahini sauce
- Lime wedges
Method
- Put the bulgur wheat in a large heatproof bowl. Bring the beef broth or water to a boil, then pour it over the bulgur. Leave the bulgur to soak for 30 minutes.
- Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened. Add the garlic, nutmeg and cinnamon, if using, then cook for 30 seconds.
- Add 1 pound (450g) of the ground beef and cook until browned, breaking it into small pieces as it cooks. Stir in the parsley, ½ teaspoon salt and black pepper, then transfer the filling to a bowl and leave it to cool.
- Drain the bulgur thoroughly and press or squeeze out as much liquid as possible, then leave it to cool.
- Put the drained bulgur in a food processor with the remaining ground beef, roughly chopped onion, mint, ¾ teaspoon salt and black pepper. Process until the mixture is smooth, tacky and holds together, working in batches if necessary.
- Flatten a golf-ball-sized portion of the outer mixture in your palm. Put about 1 tablespoon of the cooked beef filling in the center, then close the outer mixture around it and seal it completely. Shape the kibe into an oval with pointed ends, then repeat with the remaining mixtures.
- Pour about 3 inches of neutral oil into a deep saucepan and heat it to 350°F (180°C). Fry the kibe in small batches until dark brown and the center reaches 160°F (71°C).
- Transfer the cooked kibe to paper towels using a slotted spoon. Serve warm with tahini sauce and lime wedges.
Notes
- The cooked filling must be cool before it’s enclosed in the raw beef mixture.
- The outer mixture is easier to shape when cold. Refrigerate it for 30 minutes if it feels soft or sticky.
- Dampen your hands with cold water to stop the mixture sticking while you shape the kibe.
- Keep the outer layer an even thickness and seal every crack carefully so the kibe don’t split in the oil.
- Fry only a few at a time so the temperature of the oil doesn’t fall too far.
- Allow the oil to return to 350°F (180°C) before you add the next batch.
- Check that the center reaches 160°F (71°C), since the outer layer contains raw ground beef.
- The chilling time is optional and isn’t included in the total time. I always like to chill the kibe though, to help them hold together.
What to Serve with Kibe
I always put plenty of lime wedges on the plate. Tahini sauce is another customary choice and gives you something creamy for dipping.
You can also serve the croquettes with homemade hummus, warm flatbread, pickled vegetables or a chopped tomato and cucumber salad. A few pieces with salad make a light meal, while smaller portions can be served as an appetizer.
How to Store Kibe
- Make ahead: Prepare the cooked filling and raw outer mixture up to one day ahead. Keep them in separate covered containers in the refrigerator.
- Refrigerate: Keep cooked pieces in an airtight container for up to 3 days.
- Freeze: Freeze the cooked and cooled croquettes in a single layer, then transfer them to a freezer container. Use within 2 months.
- Reheat: Warm them in the oven or air fryer until hot. A microwave will heat them, although the shell will lose its crisp texture.
Kibe vs Kibbeh
Kibbeh is the spelling most commonly used in English for the Arabic name. Kibe and quibe are Brazilian Portuguese spellings for dishes from the same family.
The name can describe fried croquettes, baked trays and raw meat preparations. Brazilian kibe is frequently made with beef and sold as a fried snack, although baked and raw versions are also eaten in Brazil.
Brazilian Kibe FAQs
What is Brazilian kibbeh made of?
It is made with ground beef, soaked bulgur wheat, onion, mint and seasonings. Stuffed versions also contain a cooked ground beef filling with onion, garlic and parsley.
Do Brazilians eat kibbeh?
Yes. It became part of Brazilian food culture through Syrian and Lebanese immigration and is now commonly sold in bakeries, snack bars and restaurants.
Is kibe the same as kibbeh?
The names describe the same general family of meat and bulgur dishes. Kibe or quibe is the Brazilian name, while kibbeh is the spelling commonly used for Levantine versions.
Why are my Brazilian kibe splitting when I fry them?
The bulgur may be too wet, the shell may be uneven or the edges may not be fully sealed. I always chill mine first before shaping the, as chilling the mixture helps it hold its shape in the oil.
What kind of bulgur should I use?
Fine or medium bulgur is the easiest to combine with the beef and shape around the filling. I tried coarse bulgur once but the mixture was rougher and fell apart easily.
Can I make a Brazilian kibe recipe without a food processor?
Yes. Mince the onion and mint as finely as possible, then knead the raw beef and soaked bulgur firmly by hand until the mixture holds together. The texture will come out coarser than a processed mixture.
Can I bake this particular recipe?
This method of the Brazilian kibe recipe was developed for frying. Baked versions are normally assembled differently, often in a shallow dish, so it is better to follow a dedicated baked recipe.
More Recipes to Try
For another dish with Lebanese roots, try these Lebanese lamb meatballs. They are made with lamb, herbs and spices and can also be served with flatbread or salad. This Turkish pizza might appeal to you too.
My Asian meatballs with sweet chili sauce have a sticky sweet and spicy glaze. You may also enjoy my Italian meatballs with basil or try these Dutch slavink which wraps seasoned meat in bacon.
A Brazilian Snack Worth Making
This Brazilian kibe recipe is much more than just another ground beef appetizer. The bulgur gives the outer layer its distinctive texture, while the cooked beef filling adds extra seasoning inside.
I really like the contrast between the dark fried shell and the softer center, especially with fresh lime and tahini sauce served on the side.
These take a bit longer to shape than ordinary meatballs, though I hope you’d agree the finished kibe are well worth the effort.
Some Images from Pexels
