Traditional Fried Kibe Recipe That Yields a Lot

Traditional Fried Kibe Recipe That Yields a Lot

Snacks

Kibe, quibe, kibe, quibi e Enter your way of writing the name of the dish here. It is such a widespread food in Brazil that it could sometimes be considered a typical Brazilian dish. But as we know, it is always associated with Arabic and Turkish cuisine.

However, it goes further. It is based on “Cuisine Levantine” (I hope the translation is correct) which has its origins during the Ottoman Empire. The name derives from kubbeh which in Arabic means she was.

It's not just successful here, it's common in Iraq, Jordan, Syria, Palestine, North Africa, Turkey, Cyprus, the Arabian Peninsula, Armenia, the Dominican Republic and Brazil.

This recipe is quite old, in fact, I've already made some updates to it and as we are in the festive season here at #PF10anos, I thought it would be opportune to redo the video.

That's it, redo it. At the very beginning, there was a video, but I ended up removing it due to questionable quality. The original recipe came from Álvaro Rodrigues when he showed it on Ana Maria Braga's program and it was still… Record. I said it was old.

This recipe calls for the kibbehs to be stuffed! Yes, instead of being completely solid with dough, they are filled with previously braised ground meat. You can also use cheese, it’s very good too.

Traditional Fried Kibbeh

Pre-preparation: 1 hour 20 minutes

Preparation time: 10 minutes

Total: 1 hour 30 minutes

Makes: 30 units (50g/each (varies according to size)


  • 500 g minced meat (I, it could be duckling or soft thigh)
  • 200 g minced meat (II, for stuffing, it can be ducklings or soft drumsticks)
  • 500 g wheat for Kibe
  • 300 g onion (about 2 medium units, chopped)
  • 40 g garlic (about 6 units; grated)
  • 35 g (1 cup) mint (whole mint leaves)
  • 15 g (½ cups) fresh parsley (parsley leaves, optional)
  • refined salt (August)
  • vegetable oil (for sautéing and frying)
  • ground black pepper (August)
  • Syrian Pepper (August)
  • zaatar (August)
  • cinnamon powder (optional: if you don't have Syrian pepper and zaatar)

Heat

  • Hard parts of the leek
  • 1 carrot (grande)
  • 2 onions (grande)
  • parsley stalk
  • fresh chives
  • grains Black pepper
  • 2 sheets dry blonde (optional)
  • refined salt
  • 1 L water
  • 2 cubes meat broth (optional; choose the one with the least salt)
Use the quantities in units of measurement in weight and volume when present. The measures in cups/spoons are just one system courtesy e less accurate .

1 cup: 250mL | 1 tablespoon: 15mL.


  • Pour the boiling broth (vegetable or cube) into the wheat, mix. Cover with plastic wrap and a plate. Reserve for 1 hour.
  • In a pan, sauté the meat in the filling (II) with garlic and onion (the same ones that will go into the kibbeh). Season with salt, pepper, syrian pepper and zaatar, I don't have any, use cinnamon.
  • Chop the mint and parsley very well before using.
  • After 1 hour, mix hydrated wheat, onion, garlic and meat. Stir very well. Add the chopped mint and parsley. Season with salt, pepper, syrian pepper and zaatar, I don't have any, use cinnamon. Taste the seasoning.
  • Prepare a bowl of water. Take about 50g of kibbeh dough, make a ball, moisten your index finger and pierce the ball while at the same time turning your hands to form a meat straw.
  • In the space, fill with the cooled braised meat. And close the kibbeh using the inside of your palms to form the tip of the kibbeh, and press well. Repeat until all the kibbeh dough is used up.
  • Fry in hot oil (170-180ºC) little by little until golden.
  • Serve with lemon, pepper or whatever you wish.

Mode: HOT

  • Cut the already cleaned ingredients into uniform pieces.
  • Place in the pressure cooker and add water. In this case, add about 1-1.2mL. Your pan must have a capacity of at least 3L.
  • Cook over high heat until it starts to sizzle, lower the heat, and cook for 15 minutes.
  • Turn off and remove pressure completely before opening.
  • Strain the liquid. If the vegetables are well cooked, they can be used in soups to add body, but they will not add flavor.
  • 750mL of this broth will be used, season with salt. The quantity can be generous (~2-3g). This seasoned broth will be used to hydrate the kibbeh wheat and must be very hot/boiling. Any leftover broth can be used in soups, beans and the like.
  • If using broth cubes: boil 750mL of water, then dissolve the cubes. In this case, you don't need to add salt to the broth.

  • Wheat for Kibe:it will hydrate a lot and inflate, it's normal. Believe me, it's that much.
  • Meat cube: the hydrated wheat with the meat cube broth… it’s better. It's almost heresy to say that, but it's true.
  • Adapted: Álvaro Rodrigues

Portion: 100g | Calories: 127kcal (6%) | Carbohydrates: 15g (5%) | Protein: 6g (12%) | Fat: 5g (8%) | Saturated fat: 2g (13%) | Polyunsaturated Fat: 0g | Monosaturated Fat: 2g | Trans fat: 0g | Cholesterol: 17mg (6%) | Sodium: 39mg (2%) | Potassium: 179mg (5%) | Fiber: 4g (17%) | Sugar: 1g (1%) | Vitamin A: 437IU (9%) | Vitamin B2: 0mg (6%) | Vitamin C: 3mg (4%) | Calcium: 22mg (2%) | Ferro: 1mg (6%)

Nutritional information is just a courtesy of the system and generated automatically; may not reflect the nutritional reality of the recipe.
Traditional Fried Kibe Recipe That Yields a Lot