Kibe (Quibe): A Treasured Brazilian Snack with Middle Eastern Roots
Kibe, or Quibe, is a popular Brazilian snack deeply influenced by Lebanese cuisine. It reflects Brazil’s diverse culinary landscape shaped by its immigrant populations. This savory treat consists of bulgur wheat, finely ground beef or lamb, and a blend of herbs and spices such as mint, onions, and cinnamon. The mixture is typically shaped into elongated balls or patties, then fried for a crispy exterior or baked for a healthier option.
In Brazil, Kibe is commonly enjoyed as a quick snack at local bars, street food stands, and parties. It can be served plain or stuffed with requeijão (a creamy cheese), catupiry (soft cheese), or even spiced minced meat for an extra layer of flavor. Kibe’s crunchy outside and moist, flavorful inside make it a favorite among those seeking a hearty, satisfying treat that marries the rich culinary traditions of the Middle East with Brazilian flair. Whether enjoyed as a snack on the go or as part of a festive meal, Kibe is a testament to the harmonious blend of cultures and tastes that define Brazilian cuisine.
AuthorJulia ForesekCategoryAppetizers & Starters, BrazilianDifficultyIntermediatePrepare the Bulgur:
Place the bulgur wheat in a large bowl. Pour boiling water over the bulgur and let it soak until the water is absorbed and the bulgur is tender, about 20-30 minutes. Drain any excess water.
Make the Kibe Mixture:
To the soaked bulgur, add the ground beef, chopped onion, minced garlic, cumin, cinnamon, allspice, black pepper, salt, chopped mint, and parsley. Mix well until the ingredients are thoroughly combined. It helps to knead the mixture with your hands.
Prepare the Stuffing (if using):
In a skillet, cook the additional ground beef with chopped onion until the meat is browned. Add the pine nuts, cinnamon, salt, and pepper. Cook for a few more minutes until well combined. Set aside to cool.
Shape the Kibe:
Take a small portion of the kibe mixture and flatten it in the palm of your hand. Place a spoonful of the stuffing in the center (if using). Close the mixture around the stuffing and shape it into an oval or football shape. Repeat with the remaining mixture.
Fry the Kibe:
Heat oil in a deep fryer or a large, deep skillet to 350°F (175°C). Fry the kibe in batches, being careful not to overcrowd the pan. Cook until they are golden and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
Serve:
Serve the kibe hot with lemon wedges, tahini sauce, or plain yogurt.
Ingredients
Directions
Prepare the Bulgur:
Place the bulgur wheat in a large bowl. Pour boiling water over the bulgur and let it soak until the water is absorbed and the bulgur is tender, about 20-30 minutes. Drain any excess water.
Make the Kibe Mixture:
To the soaked bulgur, add the ground beef, chopped onion, minced garlic, cumin, cinnamon, allspice, black pepper, salt, chopped mint, and parsley. Mix well until the ingredients are thoroughly combined. It helps to knead the mixture with your hands.
Prepare the Stuffing (if using):
In a skillet, cook the additional ground beef with chopped onion until the meat is browned. Add the pine nuts, cinnamon, salt, and pepper. Cook for a few more minutes until well combined. Set aside to cool.
Shape the Kibe:
Take a small portion of the kibe mixture and flatten it in the palm of your hand. Place a spoonful of the stuffing in the center (if using). Close the mixture around the stuffing and shape it into an oval or football shape. Repeat with the remaining mixture.
Fry the Kibe:
Heat oil in a deep fryer or a large, deep skillet to 350°F (175°C). Fry the kibe in batches, being careful not to overcrowd the pan. Cook until they are golden and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
Serve:
Serve the kibe hot with lemon wedges, tahini sauce, or plain yogurt.
Perfect Beverage Pairing:
- Cold Beer: A light, crisp beer complements Kibe’s rich, spicy flavor.
- Mint Tea: For a non-alcoholic option, mint tea is refreshing and pairs well with Middle Eastern spices.
