How to cook Kibe /Mince Beef, Fresh Mint and Kibe Torpedos
Kibe (pronounced as “kee-bee”) is very popular in Brazil. It was brought over by Arab immigrants – notably the Lebanese and Syrians. They are very delicious and easy to make. The essential ingredient is kibe flour (Bulgur wheat).
Makes about 12 torpedoes
2 cups kibe flour (bulgur wheat)
450g good quality lean beef
3 cloves of garlic crushed
1 ½ cups of hot water
1 beef stock cube
1 large onion chopped
3 spring onions chopped
2 tablespoons of fresh mint chopped
2 tablespoons of olive oil
Salt and black pepper to taste
Vegetable oil for frying
First of all you need to rehydrate the kibe flour. Add the stock cube to the warm water and dissolve. Put the kibe flour in a large bowl or jug and now add the stock water. Stir and leave to stand for a few hours in the fridge to rehydrate. When ready to use, drain any water from the bowl and the rehydrated kibe flour is now ready. With the kibe in a large bowl add the minced beef, chopped onion, minced garlic, finely chopped mint, chopped spring onions, salt, black pepper and olive oil to taste.
Take your desire amount and with both hands roll into a croquette shape the width of your hand (see illustration). Once you have done a batch of torpedoes, in a deep pan heat the vegetable oil to a medium heat and deep fry for between 2-3 minutes. When cooked the kibe should look dark brown and crisp on the outside. Try a couple first until you are happy with the result. Serve with wedges of lime.