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–+ servings
Quipe

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 are small, fried, croquette-like torpedo-shaped balls made with bulgur wheat, beef, and spices. They make the perfect appetizer!
Prep Time 12 hours
Total Time 1 hour
8

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

Calories: 419.25kcal | Carbohydrates: 26.99g | Protein: 20.17g | Fat: 26.33g | Saturated Fat: 8.49g | Polyunsaturated Fat: 2.94g | Monounsaturated Fat: 11.55g | Trans Fat: 1.16g | Cholesterol: 66.56mg | Sodium: 822.01mg | Potassium: 526.19mg | Fiber: 6.22g | Sugar: 2.09g | Vitamin A: 444.29IU | Vitamin C: 10.98mg | Calcium: 56.85mg | Iron: 3.32mg