Baguhan
Brazilian
Pão de Queijo (Cheese Bread)
Pinagmulan: Traditional
45 min690 kcal
VegetarianWalang gluten
Kibe (Brazilian-Lebanese Fried Bulgur & Beef)
Brought by Lebanese and Syrian immigrants and adopted as pure Brazilian street food: bulgur wheat and minced beef kneaded with mint and onion, shaped into torpedoes and fried dark and crunchy. A snack-bar and party staple.
Pinagmulan
Recipe ni Brazilian-Lebanese home kitchens · 🏺 Traditional · Levantine kibbeh adopted into Brazilian snack-bar culture
Brazilian-Lebanese (Levantine origin) — Kibbeh arrived with Lebanese and Syrian immigrants and became so common in Brazil — sold at every snack bar as 'kibe' — that many Brazilians think of it as their own. The fried torpedo (kibe frito) is the everyday form; kibe cru is the raw Levantine kibbeh nayyeh.
⏱ 60 min🍽 4 na serving🔥 400 kcal🇧🇷 Brazil
Walang gatasWalang mani
Mga hakbang
Put the bulgur in a bowl, cover with cold water by 3 cm and soak 30 minutes until soft. Drain in a fine sieve and press out as much water as you can — squeeze it in your hands.
💡 Wet bulgur is the number-one cause of kibe that falls apart in the oil. Squeeze until no more water drips — it should feel almost dry.
In a large bowl, combine the squeezed bulgur, minced beef, grated onion, mint, cinnamon, allspice, salt and pepper.
Knead firmly with your hands for 4–5 minutes until it becomes a smooth, sticky, uniform paste that holds together in a ball.
💡 Really work it — the more you knead, the more the beef proteins bind the bulgur, and the less likely it is to crack when frying. Wetting your hands helps.
Chill the mixture for 20 minutes — cold paste is much easier to shape.
With wet hands, take a golf-ball of paste and shape it into a torpedo (an American-football shape) with pointed ends, about 8 cm long. Repeat with the rest.
Heat the oil to 170°C. Fry the kibe in batches for 4–5 minutes, turning, until deep mahogany-brown and crisp all over.
Lift onto a rack to drain. Because the beef is raw when it goes in, make sure the first one is cooked through at the centre before frying the rest.
Serve hot with lime wedges and a spoonful of soft curd cheese or hot sauce for dipping.
💡 Mga tip
- This is kibe frito (the fried, solid version). The other classic is kibe cru — the raw kibbeh nayyeh — which should only be made with very fresh, high-grade beef from a trusted butcher.
- Contains bulgur wheat, so it is not gluten-free. For a stuffed version, hollow each torpedo and tuck in a little fried onion and cheese before sealing and frying.
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