Brazilian Kibe Recipe

This recipe is for Brazilian kibe, which is a delicious fried beef dish, served in this case with a yummy yogurt sauce.


1 cup medium-ground bulgur
1 pound lean ground beef
1/2 yellow onion, finely chopped
1 scallion, white and green parts, finely chopped
2 garlic cloves, finely minced
1 teaspoon dried oregano
1/4 cup fresh mint leaves, chopped
1/4 cup extra-virgin olive oil
2 teaspoons kosher salt
Pinch of freshly ground pepper
Pinch of cayenne pepper
Few drops of hot sauce
2 cups extra virgin olive oil, for frying

Dijon Yogurt Sauce
1/2 cup plain Greek yogurt
1/2 cup sour cream
1 Tablespoon Dijon mustard
1 Tablespoon finely chopped red onion
2 Tablespoons fresh chopped mint
Few drops of fresh lemon juice
Few drops of hot sauce
Salt and freshly ground pepper

(Serves 4-6)


For the sauce

Combine the yogurt, sour cream and mustard in a medium bowl and whisk together until well combined.

Add the red onion, mint, lemon juice, and hot sauce.

Season to taste with salt and pepper.

Taste and adjust seasoning if necessary.

Refrigerated until needed.

For the Brazilian Kibe

In a medium sauce pan, bring 4 cups of water to a boil.

Wash the bulgur by rinsing it with warm water to remove dirt and excess starch. Using a colander, drain well and pour bulgur into a medium bowl.

Carefully pour the boiling water over the bulgur.

Cover the bowl with tin foil or a tight fitting lid. Allow to soak for about 45 minutes, until the bulgur has tripled in size.

In another large bowl, add the ground beef, hydrated bulgur, onion, scallion, garlic, oregano, mint, oil, salt, pepper, cayenne, and hot sauce.

Using your hands, mix until well blended.

To form the 'kibe', scoop out about 2 Tablespoons of the mixture. Roll it in your hands to form an oval with two pointed ends. Set aside and continue with the remaining meat mixture.

To fry the kibe

Preheat oven to 180F.

Prepare a plate with a layer of paper towel to use later for draining the kibe after deep frying. Set aside.

Place a wire rack on a baking sheet and put the sheet in the oven.

In a sturdy heavy-bottomed pot with high sides, heat the oil to 350F.

Working in batches, fry the kibe for about 3-5 minutes in the hot oil, until they are deep brown in colour and cooked through, turning them occasionally.

When done, use a slotted spoon to transfer the kibe to the paper towels to drain.

Transfer the kibe to the wire rack in the warm oven.

Continue frying the remaining kibe.

Arrange the kibe on a large platter, and serve with the sauce for dipping.

If necessary, to reheat the kibe, preheat oven to 300F. Arrange kibe on a baking sheet and heat in the oven for 5 to 10 minutes.