Quipes, also known as Kipes, are a delightful Dominican take on the Middle Eastern kibbeh, bringing together rich flavors and textures that are simply irresistible. These savory delights are made from bulgur wheat and minced beef, creating a harmonious blend that is both satisfying and comforting. Perfectly fried to a golden crisp, they are often enjoyed as appetizers or snacks, and once you take a bite, you’ll understand why they are a beloved staple in Dominican cuisine.
Why This Recipe Is Reliable
This recipe for Quipes or Kipes (Dominican Kibbeh) is crafted with care, ensuring that every ingredient complements the others perfectly. The combination of minced beef with bulgur wheat creates a fantastic texture, while the addition of fresh vegetables and herbs elevates the flavor profile. With clear step-by-step instructions, even novice cooks can master this dish. Plus, the reliability of this recipe means you’ll be able to impress friends and family with your culinary skills.
Ingredient Notes
- 1 cup bulgur (160 grams) – This whole grain provides the base for the kibbeh, adding a chewy texture that is essential.
- 1 pound minced beef (0.4 kg) – Choose high-quality beef for the best flavor and texture.
- 1 bell pepper, or cubanelle pepper, very finely diced – Adds sweetness and a pop of color.
- 2 bunches parsley, chopped – Fresh parsley contributes a vibrant flavor and freshness.
- 1 small red onion, very finely diced – Offers a mild sweetness and aromatic depth.
- 3 teaspoons salt – Adjust according to taste; salt enhances all the flavors.
- 1 cup tomato sauce (120 milliliters) – A flavorful addition that adds moisture and depth.
- 1 cup raisins – Provides a hint of sweetness that balances the savory elements.
- 2 cups oil for frying (480 milliliters) – Use vegetable oil like corn, peanut, or soy for frying to achieve a crispy texture.
- 1 teaspoon pepper (freshly cracked or ground) – For a bit of heat and flavor enhancement.
Tools of the Trade
- Mixing bowl – For combining the ingredients efficiently.
- Frying pan or deep fryer – Essential for frying the quipes to perfection.
- Knife and cutting board – For chopping vegetables and herbs finely.
- Measuring cups and spoons – Ensure accuracy in your measurements for the best results.
- Slotted spoon – Perfect for removing the fried quipes from the oil.
Stepwise Method: Quipes or Kipes (Dominican Kibbeh)
Step 1: Prepare the Bulgur
Rinse the bulgur wheat under cold water and then soak it in hot water for about 30 minutes or until it becomes tender. Once soaked, drain and squeeze out any excess moisture.
Step 2: Combine the Ingredients
In a large mixing bowl, combine the soaked bulgur, minced beef, diced bell pepper, chopped parsley, diced red onion, salt, tomato sauce, and raisins. Mix everything well using your hands or a sturdy spoon until fully incorporated.
Step 3: Shape the Quipes
With damp hands, take a small amount of the mixture and shape it into oval or football-like forms. Make sure to pack them tightly to prevent them from falling apart during frying.
Step 4: Heat the Oil
In a frying pan or deep fryer, heat the oil over medium heat. To test if the oil is hot enough, drop a small piece of the mixture into it. If it sizzles and rises to the top, you’re ready to fry!
Step 5: Fry the Quipes
Carefully place the shaped quipes into the hot oil, a few at a time, to avoid overcrowding. Fry them for about 4-5 minutes on each side, or until they are golden brown and crispy.
Step 6: Drain and Serve
Using a slotted spoon, remove the fried quipes from the oil and place them on a plate lined with paper towels to absorb excess oil. Serve hot, and enjoy with your favorite dipping sauce!
Seasonal Spins
- In the summertime, try adding diced zucchini or corn for a fresh twist.
- For a fall-inspired version, incorporate spices like cinnamon or nutmeg into the filling.
- In winter, consider using ground lamb instead of beef for a richer flavor.
- For a spring version, add fresh mint to the mixture for a refreshing taste.
Pitfalls & How to Prevent Them
- Too Much Moisture: Ensure the bulgur is well-drained after soaking to avoid soggy quipes.
- Falling Apart During Frying: Pack the mixture tightly when shaping to hold its form.
- Oil Temperature: Monitor the oil temperature closely; too hot may burn the quipes while too cool may result in greasy ones.
- Overcrowding the Pan: Fry in batches to ensure even cooking and browning.
Keep It Fresh: Storage Guide
Any leftover quipes can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in an oven preheated to 350°F (175°C) for about 10 minutes to regain their crispiness. For longer storage, freeze the un-fried quipes in a single layer, then transfer them to a freezer bag. They can be stored for up to three months.
Your Questions, Answered
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a great alternative and will yield a lighter quipes while still maintaining the delicious flavor.
What can I serve with Quipes?
Quipes are delicious on their own, but they pair wonderfully with sauces like tzatziki or a spicy garlic sauce. You can also serve them with a fresh salad for a complete meal.
Can I bake these instead of frying?
Yes, you can bake quipes! Preheat your oven to 375°F (190°C) and place them on a baking sheet lined with parchment paper. Brush them lightly with oil and bake for about 25-30 minutes, turning halfway through.
What if I can’t find bulgur wheat?
If bulgur wheat isn’t available, you can substitute it with quinoa or couscous, though the texture will differ slightly. Make sure to adjust the cooking times accordingly.
Make It Tonight
Quipes or Kipes (Dominican Kibbeh) are not just a delicious dish but also a wonderful way to bring friends and family together. Whether you’re hosting a gathering or simply looking for a comforting meal, this recipe is sure to satisfy. Get ready to impress your loved ones with these flavorful treats that come straight from the heart of Dominican cuisine. Enjoy the process, and most importantly, enjoy the meal!
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Quipes or Kipes (Dominican Kibbeh)
Ingredients
Equipment
Method
- Rinse the bulgur wheat under cold water and soak it in hot water for about 30 minutes or until it becomes tender. Drain and squeeze out excess moisture.
- In a large mixing bowl, combine the soaked bulgur, minced beef, diced bell pepper, chopped parsley, diced red onion, salt, tomato sauce, and raisins. Mix well until fully incorporated.
- With damp hands, shape the mixture into oval or football-like forms, packing them tightly to prevent them from falling apart during frying.
- Heat the oil in a frying pan or deep fryer over medium heat. To test, drop a small piece of the mixture into the oil; if it sizzles and rises, you're ready to fry!
- Carefully place the shaped quipes into the hot oil, frying for about 4-5 minutes on each side until golden brown and crispy.
- Using a slotted spoon, remove the fried quipes and place them on a plate lined with paper towels. Serve hot with your favorite dipping sauce!
Notes
- Ensure the bulgur is well-drained to avoid soggy quipes.
- Pack the mixture tightly when shaping to prevent them from falling apart.
- Monitor oil temperature closely to avoid burning or greasiness.
