Thursday, June 25, 2009

Quipes (Deep fried bulgur roll)

Quipe (or Kipe) owes its origins to the Middle East immigrants who moved to the south of the island in the 19th century. Today they are an indispensable member of our picadera platter.Time: 50 MinsDifficulty: MediumServe: 6 peopleBefore starting to cook: Put the wheat in a bowl and cover with water. Now add four more cups of water and let it sit overnight.


1 cup of whole wheat (bulgur)
1 1/4 lb. of ground beef
2 cups of oil
2 leaves of basil chopped finely
1 tablespoon of tomato paste
1/4 cup of raisins
1 teaspoon of salt
1 small red onion
1 green pepper

Black ground pepperPreparation:

Drain the leftover water from the wheat. Squeeze the water out of the wheat. Chop the red onion into small cubes of about 1/2 cm. Cut the green pepper and get rid of the seeds. Chop the green peppers in small cubes about the same size as the onions. Put the ground beef in a bowl, mix the pepper and the onion, add a pinch of oregano, a pinch of pepper and a teaspoon of salt. Reserve half the meat.

In a shallow pan heat a tablespoon of oil. Add the ground beef and stir so it cooks uniformly. Add two tablespoons of water and the tomato paste. Let simmer at medium heat. Adjust water when necessary. When the meat is ready let all the liquid evaporate, adjust salt to taste. Turn off the heat and reserve.In a deep bowl mix in the meat that you had left uncooked, wheat, onion and pepper, herbs and spices. Put two tablespoons of the mixture in the palm of your hand. Flatten it and put a teaspoon of the cooked meat in the center. Roll the wheat mixture over it forming small rolls, seal the ends. Deep-fry immediately. Serve warm.


  1. I actually buy them frozen at kosher stores where they sell them as "kibbeh" but unfortunately only in vegetarian and mushroom form. I've had them at Israeli food stands in New York with beef.