Kibe

Ingredients

• Bulgur Wheat

  Nap Bouie

  1 cup dry or 160g

• Beef broth or bouillon canned soup

  Ready-to-serve

  1 ½ cup or 360g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Ground beef

  95% lean meat / 5% fat, raw

  2 lb or 906g

• Parsley

  Raw

  ⅓ cup or 20g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Organic Fresh Mint

  Shenandoah Growers

  ½ cup or 15g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  4 tbsp or 56g

• Limes

  Raw

  1 fruit or 67g

• Tahini Sauce

  Trader Joe's

  1 tbsp or 14g

Directions

1. Gather the ingredients.
2. Place the bulgur wheat in a heatproof bowl.
3. In a small pot, bring the beef broth or water to a boil.
4. Remove from heat and pour over the bulgur wheat.
5. Let the wheat rest for 1/2 hour.
6. Make the filling by placing 2 tablespoons olive oil in a skillet, and sauté half of the chopped onions, all of the minced garlic, all of the cinnamon, and all of the nutmeg.
7. When onions are fragrant and soft, add 1/3 of the ground beef. Cook, stirring until the ground beef is well-browned.
8. Stir in the parsley and cook 1 to 2 minutes more. Season with salt and pepper to taste. Set aside.
9. Drain the bulgur wheat in a colander, pressing down on the wheat with the flat side of a spoon to press out all of the excess liquid.
10. Place the bulgur wheat in the bowl of a food processor with the remaining (uncooked) ground beef, remaining raw onions, and mint leaves. Add 3/4 teaspoon salt and sprinkle generously with freshly ground black pepper.
11. Process ground beef mixture until the mixture is very smooth, like a dough.
12. If you have time to chill both the uncooked beef mixture and cooked filling for several hours, it will be easier to shape the kibe.
13. Take golf-ball-size balls of the uncooked beef mixture and press them flat into the palm of your hand.
14. Place 1 tablespoon of the cooked beef mixture in the middle.
15. Then close the "dough" around the filling and seal well.
16. Shape the balls into elongated football-like ovals, with pointed ends. Place kibe on a baking sheet until ready to fry.
17. Heat several inches of oil in a deep pot to 350 F.
18. Gently lower the kibe into the oil, working in batches, and cook until very dark brown and crispy.
19. Drain the kibe on paper towels.
20. Serve kibe warm with lime wedges and tahini sauce for dipping.
21. Enjoy!
22. (source: https://www.thespruceeats.com/kibe-brazilian-beef-croquettes-3029731)