Kibe Frito
The secret to a proper kibe is the texture of the bulgur wheat. It must be hydrated enough to hold the meat together, but dry enough to stay crisp once it hits the hot oil.
Master the hydration
Soak the bulgur wheat until it is tender, but squeeze it thoroughly in a clean tea towel to remove every drop of excess moisture before mixing.
- mixing bowl
- fine-mesh strainer
- clean tea towel
- heavy-bottomed pot or deep fryer
- slotted spoon
What goes in.
- 2 cupsfine bulgur wheat
- 1 lblean ground beef
- 1large yellow onion, finely grated
- 1/2 cupfresh mint leaves, finely chopped
- 1 tbspbaharat or allspice
- 1 tspsalt
- 1/2 tspblack pepper
- q.s.vegetable oil for frying
Working the meat and wheat
You must knead the meat, wheat, and spices together with your hands for at least five minutes until the mixture turns into a uniform, tacky paste.
The method.
Hydrate the bulgur
Rinse the wheat under cold water and let it soak in a bowl of fresh water for 45 minutes. Drain it through a fine-mesh strainer and squeeze it inside a tea towel until no more water drips out.
Prepare the base
Combine the squeezed wheat, ground beef, grated onion, mint, and spices in a large bowl. Knead by hand until the texture is sticky and consistent.
Shape
Wet your palms with cold water. Scoop about two tablespoons of the mixture and form it into a tapered oval, pressing the ends until they come to a point.
Fry
Heat oil to 350°F (175°C). Drop the kibes in batches, ensuring they are fully submerged. Fry for 5-6 minutes until the surface is a deep, dark brown and firm to the touch.
Drain
Remove with a slotted spoon and set on a wire rack to drain for 3 minutes before serving.
Other turns to take.
Stuffed Kibe
Form a hole in the center of the shaped kibe and insert a spoonful of sautéed ground beef with pine nuts and onions before sealing shut.
When it doesn't go to plan.
Keep a bowl of ice-cold water nearby while shaping; it prevents the meat from sticking to your hands.
Do not overcrowd the pot or the temperature will drop, leading to greasy, soft results.
Chill the shaped kibes in the refrigerator for 30 minutes before frying to help them hold their shape.
The ones that keep coming up.
Why did my kibes fall apart in the oil?
The bulgur likely retained too much water. Ensure you squeeze the soaked wheat as hard as you can in the tea towel before mixing.