Kibe
Item 1 of 1
This popular Brazilian street food snack is a spin on the Lebanese kibbeh, and is particularly popular in Rio de Janeiro. It is commonly served in beach bars as a ‘tira-gosto’ (appetizer), although makes a fantastic snack on the go when served on individual skewers. Marcello uses couscous to form his kibes but you could also bulgur wheat.
First published in 2016
discover more:
Ingredients
Metric
Imperial
Kibe
- 50g of couscous, or bulgur wheat
- 1 tbsp of sunflower oil
- 450g of minced beef
- 2 pinches of salt
- 2 handfuls of parsley, finely chopped
- 1 tsp fresh mint, finely chopped
- 2 handfuls of fresh coriander, finely chopped
- 1 tsp ground cumin
- 1 pinch of cumin seeds
- 1 lime, zest and juice
- 1 garlic clove
- 1 egg
SAVE RECIPE
Equipment
- Deep fat fryer
- Wooden skewers 25
Method
1
Place the couscous in a medium pan or bowl and cook according to the packet instructions
- 50g of couscous, or bulgur wheat
2
Meanwhile, place the sunflower oil and half the minced beef in a frying pan over a medium heat and cook for 5–10 minutes, or until cooked through. Remove from the heat and set aside to cool
- 1 tbsp of sunflower oil
- 225g of minced beef
3
Preheat a deep fat fryer to 180°C
4
In a large bowl combine the couscous, the uncooked beef, cumin, herbs, salt, lime juice and zest and mix well. Add the cooked beef, egg and raw garlic and stir until thoroughly combined
- 2 pinches of salt
- 2 handfuls of parsley, finely chopped
- 1 tsp fresh mint, finely chopped
- 2 handfuls of fresh coriander, finely chopped
- 1 tsp ground cumin
- 1 pinch of cumin seeds
- 1 lime, zest and juice
- 1 garlic clove
- 1 egg
- 225g of minced beef
5
Divide the beef mixture into 30g portions and shape each one into an elongated sausage, slightly pointing the ends – this is the traditional kibe shape. Fry the kibe in batches for 3–4 minutes and leave to drain on kitchen paper
6
Place a mini wooden skewer through the centre of the kibe and serve
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024