Kibe: Brazilian Beef Croquettes

Kibe Brazilian beef croquettes

The Spruce Eats / Teena Agnel

  • Total: 65 mins
  • Prep: 45 mins
  • Cook: 20 mins
  • Yield: 20 servings
Nutritional Guidelines (per serving)
181 Calories
7g Fat
14g Carbs
15g Protein
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Nutrition Facts
Servings: 20 servings
Amount per serving
Calories 181
% Daily Value*
Total Fat 7g 10%
Saturated Fat 2g 12%
Cholesterol 40mg 13%
Sodium 157mg 7%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 5%
Protein 15g
Calcium 33mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Kibe (pronounced kee-bee) are football-shaped deep-fried croquettes of beef and bulgur wheat, seasoned with garlic, onions, mint, and cinnamon, and eaten as a snack in Brazil. 

They are of Lebanese origin where they are made with ground lamb but in Brazil, typically they are made with ground beef. When the kibe are eaten raw, they are known as ​kibe cru.

Kibe is served with lime wedges, tahini sauce for dipping, and traditionally, cold beer.

Ingredients

  • 1 cup bulgur wheat
  • 1 1/2 cups beef broth (or water)
  • 2 tablespoons olive oil
  • 1 large onion (finely chopped, divided)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 pounds ground beef
  • 1/3 cup parsley (chopped)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/2 cup mint leaves (packed)
  • 1 quart vegetable oil (for frying; or more as needed)
  • Garnish: lime wedges
  • Garnish: tahini sauce

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Brazilian beef croquettes
    The Spruce Eats / Teena Agnel
  2. Place the bulgur wheat in a heatproof bowl.

    Bulgur wheat
    The Spruce Eats / Teena Agnel
  3. In a small pot, bring the beef broth or water to a boil.

    Broth in pot
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  4. Remove from heat and pour over the bulgur wheat.

    Remove from heat
    The Spruce Eats / Teena Agnel
  5. Let the wheat rest for 1/2 hour.

    Let wheat rest
    The Spruce Eats / Teena Agnel
  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.

    Make filling
    The Spruce Eats / Teena Agnel
  7. When onions are fragrant and soft, add 1/3 of the ground beef. Cook, stirring until the ground beef is well-browned.

    Ground beef
    The Spruce Eats / Teena Agnel
  8. Stir in the parsley and cook 1 to 2 minutes more. Season with salt and pepper to taste. Set aside.

    Stir in parsley
    The Spruce Eats / Teena Agnel
  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.

    Drain bulgar wheat
    The Spruce Eats / Teena Agnel
  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.

    Place in blender
    The Spruce Eats / Teena Agnel
  11. Process ground beef mixture until the mixture is very smooth, like a dough.

    Process ground beef
    The Spruce Eats / Teena Agnel
  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.

    Chill
    The Spruce Eats / Teena Agnel
  13. Take golf ball-size balls of the uncooked beef mixture and press them flat into the palm of your hand.

    Press beef flat
    The Spruce Eats / Teena Agnel
  14. Place 1 tablespoon of the cooked beef mixture in the middle.

    Place beef mixture in middle
    The Spruce Eats / Teena Agnel
  15. Then close the "dough" around the filling and seal well.

    Close dough around filling
    The Spruce Eats / Teena Agnel
  16. Shape the balls into elongated football-like ovals, with pointed ends. Place kibe on a baking sheet until ready to fry.

    Shape the balls
    The Spruce Eats / Teena Agnel
  17. Heat several inches of oil in a deep pot to 350 F.

    Heat oil
    The Spruce Eats / Teena Agnel
  18. Gently lower the kibe into the oil, working in batches, and cook until very dark brown and crispy.

    Gently lower kibe
    The Spruce Eats / Teena Agnel
  19. Drain the kibe on paper towels.

    Drain kibe
    The Spruce Eats / Teena Agnel
  20. Serve kibe warm with lime wedges and tahini sauce for dipping.

    Serve
    The Spruce Eats / Teena Agnel
  21. Enjoy!