Kibe FritoFried Kibbeh
Bite-sized football shapes that rank well as a popular bar snack search query.
This variation of fried kibbeh features an outer bulgur-and-beef shell stuffed with seasoned cooked ground beef, pine nuts (snobar), or creamy Catupiry cheese.
Ingredients
- 800 g Raw Outer Kibbeh Paste (From Recipe #24) — Exterior Casing Matrix
- 200 g Sautéed Spiced Beef Filling — Savory Interior Core
- 50 g Toasted Pine Nuts (Snobar) or Catupiry Cheese — Textured Core Accent
Method
- Portion the rawPortion the raw kibbeh paste into 50g balls
- Insert your thumbInsert your thumb into the center of a ball and rotate to form a thin, hollow tube with walls 3mm thick
- Spoon 20g ofSpoon 20g of cold cooked beef filling and toasted pine nuts into the cavity
- Pinch the openPinch the open end closed, reshaping into a smooth, pointed torpedo
- Deep-fry in oilDeep-fry in oil heated to 180°C for 4 to 5 minutes until dark mahogany brown
- Drain on wireDrain on wire racks and serve hot
Questions
How long does Kibe Frito take?
About 25 minutes of prep and 4 minutes of cooking — 29 minutes total, yielding 12 stuffed torpedoes.
What is the filling in kibe frito?
A spiced ground-beef and onion layer inside the bulgur shell — the same seasoned meat as the kibe itself, concentrated. The contrast of crisp shell and juicy middle is the dish.
Why do my kibe crack when frying?
The shell must be a thin, even layer pressed firmly around the filling with no air pockets, and the oil moderate (175°C). Thick shells crack, thin ones blister beautifully.