Kibe (Brazilian-Lebanese Beef Croquettes)

• Prep time: 20 minutes (plus 30 minutes bulgur soaking)

• Cook time: 15 minutes

• Total time: 35 minutes

• Servings: 6 servings (makes 12 kibes)

• Country of Origin: Brazil

• Description: A popular Brazilian-Lebanese street snack made of finely ground beef combined with soaked bulgur wheat, fresh mint, and spices, shaped into pointed torpedoes and fried.

• Presentation & How It's Eaten: Arranged on a platter with fresh lime wedges and garlic yogurt sauce. Eaten warm by hand.

• Ingredients:

  • 1 cup fine bulgur wheat

  • 1 lb lean ground beef

  • 1 small yellow onion, grated

  • 1/4 cup fresh mint leaves, finely chopped

  • 1/2 tsp ground allspice

  • 1/2 tsp ground cumin

  • 1 tsp salt

  • 1/4 tsp black pepper

  • Oil for deep frying

• Step-by-Step Directions:

  • Soak Bulgur: Place bulgur wheat in a bowl, cover with warm water, and soak for 30 minutes. Drain completely and squeeze out all excess liquid with hands.

  • Combine Mixture: In a large bowl, mix drained bulgur, ground beef, grated onion, chopped mint, allspice, cumin, salt, and black pepper.

  • Knead & Grind: Knead mixture vigorously for 5 minutes (or pass through a meat grinder once) until cohesive and paste-like.

  • Shape Torpedoes: Roll dough into egg-sized balls, then shape ends into pointed tips to form classic torpedo shapes.

  • Fry: Deep-fry in hot oil at 350°F (175°C) for 4–5 minutes until dark golden-brown and cooked through. Drain on paper towels and serve warm with lime wedges.

• Optional: Bake in a greased casserole pan at 375°F (190°C) for 30 minutes for baked Kibe de Forno.

• Cooking Tips: Squeezing all moisture out of bulgur keeps kibes firm and prevents breaking apart in oil.

• Nutrition Facts:

  • Calories: ~270 kcal

  • Total Fat: 14g

  • Saturated Fat: 4.5g

  • Cholesterol: 55mg

  • Sodium: 420mg

  • Total Carbohydrates: 20g

  • Dietary Fiber: 4g

  • Sugars: 1g

  • Protein: 18g