Quipe
The Best Dominican Kibbeh Recipe
Our Quipe is absolutely irresistible and ideal for snacking or serving a crowd!
Quipe is the Dominican take on the famous Lebanese 'kibbeh'. These amazing quipes have a golden, crispy exterior with a savory and juicy filling that hits you with pure deliciousness. They make the perfect appetizer, we’re hooked!
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Quipe is the Dominican take on the famous Lebanese 'kibbeh'. These amazing quipes have a golden, crispy exterior with a savory and juicy filling that hits you with pure deliciousness. They make the perfect appetizer, we’re hooked!
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Why We Love It!
- A Taste of Tradition: Dominican Quipe is a classic, it's packed with flavors and heritage in every bite.
- Budget Friendly: Delicious doesn’t have to break the bank. With a perfect mix of budget-friendly ingredients, you’ve got yourself a real fiesta on a plate...
- Fun! Making quipes seems more complicated than it actually is, but just follow our recipe step-by-step, and you’ll see it’s really fun to make!
- Always a Hit: These irresistible croquettes are the first to disappear at any party, because everyone loves them!
What Is Quipe?
Quipe or 'kipe' is the Dominican twist on the famous 'kibbeh', a savory delight brought to the island by Middle Eastern immigrants in the late 19th century. This deep-fried Dominican gem swaps lamb for ground beef and adds a Caribbean flair to the classic. Quipe has a perfectly golden, crunchy shell made from a blend of meat, bulgur, and spices. And it's stuffed with a savory filling of meat, tomatoes, herbs, and raisins that is simply irresistible. We serve Quipe with a slice of lime, a simple cucumber-tomato salsa and our Sauce Algérienne for an extra kick.
Just try it and you’ll be hooked too!
Ingredients
Quipe
left to right top to bottom - check our 'Recipe' card below for quantity info
SHELL MIX:
- Beef: Lean pure ground beef, approximately 90% lean
- Onion: Small regular white onion
- Spices: Dry oregano, cumin powder, paprika, black pepper and salt give the croquettes their distinguished hearty flavor.
- Cilantro: Fresh cilantro, together with mint make the Quipes really pop.
- Water
- Bulgur: We use #2 bulgur wheat, it’s coarse and makes the Quipe extra crispy. Just remember to let the bulgur soak beforehand - it’s the only prep that requires a bit of patience...
- Oil: Any standard oil for frying will do. We use peanut oil.
- Mint: Fresh mint
left to right top to bottom - check our 'Recipe' card below for quantity info
STUFFING MIX:
- Spices: Dry oregano, cumin powder, paprika, black pepper and salt
- Garlic: Fresh garlic is key for this recipe.
- Onion: Small regular white onion
- Mint: Fresh mint
- Cilantro: Fresh cilantro
- Oil: Standard oil for frying, we use peanut oil.
- Raisins: Regular brown raisins
- Tomato Sauce: Canned diced tomato’s or any other neutral tomato sauce
- Beef: Use the same type of beef as for the shell mix.
- Bell Pepper: We use a regular green bell pepper.
How To Make Quipe
! ! ! Minimum 4h ahead ! ! !
Prior to the actual cooking, place the bulgur in a bowl or container and pour in 2 cups of water. Cover the bowl and let it rest in the fridge for at least 4 hours or preferably overnight.
Once the bulgur is soaked and ready, you can dive right into the recipe and get cooking!
STUFFING MIX - Cook
First things first, gather all the ingredients for the STUFFING MIX.
Start by heating two tablespoons of frying oil in a skillet, over medium heat and add the ground beef to the hot pan. Cook the meat until browned, stirring occasionally.
Chop
Then chop the onion, bell pepper and garlic in smaller pieces.
Pulse
Place them in a food processor together with the mint leaves, cilantro and spices and pulse everything a few times, until you get a semi fine paste.
Cook
Add the vegetable-paste to the now browned meat and cook for 2 minutes.
Then stir in the tomato sauce and raisins and let it simmer for an additional 2 minutes.
Once the tomato sauce and raisins are incorporated, set the pan to the side and let the STUFFING MIX cool down to room temperature.
SHELL MIX - Drain & Squeeze
In the meantime for the SHELL MIX, take the soaked bulgur.
Then drain the bulgur by placing it in a clean kitchen towel and squeeze out all excess moisture.
Chop
Chop the onion in smaller pieces.
Pulse
Then place the chopped onion, mint leaves, cilantro and spices in the food processor and pulse a few times until you get a semi fine paste.
Next, add in the bulgur and ground beef and pulse again until everything is properly incorporated. The SHELL MIX should resemble something like a coarse bread dough.
Assemble & Shape Quipes
Prepare your working space by setting up all your ingredients: the SHELL MIX, the FILLING MIX and a bowl of cold water. Start by lightly wetting your hands with water.
Then take a spoonful of the SHELL MIX, about the size of a golf ball, and form a ball.
Press with your thumb in the centre while gently rotating the bulgur-meat mixture to shape it into a hollow cone.
Spoon about half a tablespoon of the STUFFING MIX into the inside of the hollowed-out shell.
Then, lightly press in the filling with your thumb and squeeze the sides together.
Pinch the ends to close it and make sure it’s completely sealed with the filling enclosed inside.
Cup your hands and gently roll the Quipe to shape it into a torpedo-like form or quenelle. Pinch the ends to give it its traditional look.
Repeat
Then, repeat this process until both mixes are used up.
Arrange the raw quipes on a sheet tray or large plate lined with parchment paper to avoid sticking.
Fry
Fill a pan with neutral frying oil to about 1 inch (3 cm) deep and heat it. To test if the oil is hot enough, drop a small piece of leftover mint stalk into the pan. If it sizzles and bubbles, the oil is ready! (When using a deep fryer, set the temperature to 350°F /180°C)
Then, fry the quipes in batches, by carefully placing two croquettes at a time in the pan.
Flip them after 2-3 minutes and fry the other side for another 2-3 minutes, or until they are deep brown and cooked through.
Lift the quipes out with a slotted spoon. Now is the time to test one to see if it’s cooked through. So cut one in half and check if the center is hot and the shell is fully cooked. Adapt the time for the following quipes if needed.
Then fry the remaining quipes and let them rest on a plate lined with paper towels to drain any excess oil.
Serve!
Enjoy your Quipe while it's hot and crispy!
Serving Tips & Pairings
- Sauce: We love quipes dipped in our simple Sauce Algérienne - it's a match made in heaven!
- Salad: They pair great with a refreshing tomato-cucumber salad, fresh cilantro and mint, and a drizzle of lemon and olive oil.
- Yogurt-Mint Sauce: Or try Quipe with a refreshing yogurt sauce blended with fresh mint and a touch of garlic.
- Sides: Pair them with our Havuçlu Tarator or Funghi Trifolati - they’re a perfect tapas combination!
- Complete Meal: Serve them with a fragrant rice, like basmati or jasmine for a complete and delicious meal.
- Drinks:
- If you prefer a non-alcoholic pairing, try our Limonata!
- Serve Quipes with well chilled white wine, like Sauvignon Blanc or Pinot Grigio. Or try a refreshing pilsner or pale ale with with these goodies!
Substitutions & Variations
- Meat Swap: Use ground chicken or turkey instead of beef for a lighter option.
- Raisins: Not fan of raisins? Swap them for chopped dried apricots or skip them entirely for an unsweetened filling.
- Herbs: If cilantro isn’t your thing? Go for basil instead, because it pairs great with the spices in our Quipe.
- Quick Hack: If you don’t have the patience to make real Quipes, turn that filling and bulgur mixture into epic burgers. Just mix the two up, shape into patties, and fry in a skillet with a little oil for a few minutes on each side, until golden and crispy. Trust us, they are incredible!
FAQs
The way to pronounce it in English is ‘kee-peh’, with the stress on ‘kee’.
Certainly, you can prepare it and store it raw in the fridge for up to 6 hours before frying. Or, if you fry them in advance, reheat in a preheated oven at 350°F (180°C) for about 5 minutes to restore their crispiness.
You can store any leftover quipes in an airtight container in the fridge for up to two days.
In the freezer, they will keep for up to 3 months. Thaw them slowly in the fridge.
Then bake in a preheated oven at 350°F (180°C) for about 5 minutes to restore their crispiness.
Recipe
Quipe
Ingredients
Shell Mix
- 500 g minced beef
- 100 g yellow onion
- 10 pieces mint leaves - fresh
- 10 twigs cilantro - fresh
- 1/2 tsp oregano
- 1/2 tsp cumin
- 1/2 tsp paprika
- 2 tsp sea salt
- 1 tsp black pepper
- 2 tbsp neutral frying oil - fe. peanut oil
- 500 ml water
- 200 g bulgur
Stuffing Mix
- 250 g minced beef
- 100 g yellow onion
- 5 mint leaves
- 10 twigs cilantro
- 1/2 tsp oregano
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp neutral frying oil - fe. peanut oil
- 1/2 piece green bellpepper
- 120 ml canned diced tomatos
- 30 g raisins
- 2 cloves garlic
Frying
- 2,5 dl neutral frying oil - fe. peanut oil
Instructions
!!! Minimum 4h ahead !!!
- Prior to the actual cooking, place the bulgur in a bowl or container and pour in 2 cups of water. Cover the bowl and let it rest in the fridge for at least 4 hours or preferably overnight.Once the bulgur is soaked and ready, you can dive right into the recipe and get cooking!
STUFFING MIX
- For the STUFFING MIX, heat two tablespoons of frying oil in a skillet, over medium heat and add the stuffing mix ground beef to the hot pan. Cook the meat until browned, stirring occasionally.
- Then chop the onion, bell pepper and garlic in smaller pieces.
- Place them in a food processor together with the mint leaves, cilantro and spices and pulse everything a few times, until you get a semi fine paste.
- Add the vegetable-paste to the now browned meat and cook for 2 minutes.Then stir in the tomato sauce and raisins and let it simmer for an additional 2 minutes.Once the tomato sauce and raisins are incorporated, set the pan to the side and let the STUFFING MIX cool down to room temperature.
SHELL MIX
- In the meantime for the SHELL MIX, take the soaked bulgur.Then drain the bulgur by placing it in a clean kitchen towel and squeeze out all excess moisture.
- Chop the onion in smaller pieces.
- Then place the chopped onion, mint leaves, cilantro and spices in the food processor and pulse a few times until you get a semi fine paste.Next, add in the bulgur and ground beef and pulse again until everything is properly incorporated. The SHELL MIX should resemble something like a coarse bread dough.
Assemble & Shape Quipes
- Prepare your working space by setting up all your ingredients: the SHELL MIX, the FILLING MIX and a bowl of cold water. Start by lightly wetting your hands with water.
- Then take a spoonful of the SHELL MIX, about the size of a golf ball, just short of 2 ounces, and form a ball.Press with your thumb in the centre while gently rotating the bulgur-meat mixture to shape it into a hollow cone.Spoon about half a tablespoon of the STUFFING MIX into the inside of the hollowed-out shell.Then, lightly press in the filling with your thumb and squeeze the sides together.Pinch the ends to close it and make sure it’s completely sealed with the filling enclosed inside.Cup your hands and gently roll the Quipe to shape it into a torpedo-like form or quenelle. Pinch the ends to give it its traditional look.
- Then, repeat this process until both mixes are used up (or just one, if it runs out).Arrange the raw quipes on a sheet tray or large plate lined with parchment paper to avoid sticking.
Fry
- Preheat neutral frying oil in a pan. Check the heat with a left over mint stalk , when it sizzles, the temperature is ok! (When using a deep fryer, heat it to 350F/180°C)Then, fry the quipes in batches, by carefully placing two croquettes at a time in the pan.Fry them for 2-3 minutes per side or until deep brown and cooked through.
- Lift the quipes out with a slotted spoon. Now is the time to try one and check if its well cooked. Adapt the time for the following quipes if needed.Place them on a plate lined with paper towels to drain any excess oil.
- Enjoy your Quipe while it's hot and crispy!
Notes
- Beef: Lean pure ground beef, approximately 90% lean
- Onion: Small regular white onions
- Spices: Dry oregano, cumin powder, paprika, black pepper and salt give the croquettes their distinguished hearty flavor.
- Cilantro: Fresh cilantro, together with mint make the Quipes really pop.
- Water
- Bulgur: We use #2 bulgur wheat, it’s coarse and makes the Quipe extra crispy.
- Mint: Fresh mint
- Garlic: Fresh garlic is key for this recipe.
- Raisins: Regular brown raisins
- Tomato Sauce: Canned diced tomato’s or any other neutral tomato sauce
- Bell Pepper: We use a regular green bell pepper.
- Oil: Any standard oil for frying will do, we use peanut oil.
Nutrition
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