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Brazilian Kibe Recipe
Victoria Haneveer

Brazilian Kibe Recipe

Brazilian kibe have a crisp beef and bulgur shell with a seasoned ground beef filling. I like to serve them hot with lime wedges and tahini sauce.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 20 kibe
Course: Snack
Cuisine: Brazilian
Ingredients Method Notes

Ingredients
 

For the Beef Filling
  • 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
For the Outer Mixture
  • 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
For Frying and Serving
  • Neutral oil, for deep-frying
  • Tahini sauce
  • Lime wedges

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Drain the bulgur thoroughly and press or squeeze out as much liquid as possible, then leave it to cool.
  5. 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.
  6. 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.
  7. 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).
  8. 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.