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    Home » Recipes » Appetizers

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    Kipes or Quipes (Dominican Kibbeh)

    kipe (Dominican-style kibbeh).

    En Español Recipe ↆ

    Quipes or Kipes are the Dominican version of the Lebanese Kibbeh, and are made with minced beef and bulgur. Quipe is one of our most beloved appetizers, a party must-have, and this is the recipe that has inspired many on the internet. You too will love our kipe recipe.

    Quipes or Kipes (Dominican Kibbeh).
    Quipes or Kipes (Dominican Kibbeh).

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. What is kipe?
    3. Kipe vs. kibbeh
    4. More kipe recipes
    5. What is bulgur?
    6. Best meat for quipes
    7. Top tips
    8. About our recipe
    9. Video
    10. Recipe
    11. FAQs

    Why we ❤️ it

    We're not from around here. The Dominican Republic consists of people who arrived from many continents, all amalgamated into one. We are, after all, a nation of people who all came from somewhere else: Taínos, Africans, Europeans, Asians. They came in waves, each giving us bits and pieces of their culture and food to make what is today the Dominican Republic.

    This is well illustrated in our adoption of kipe as a Dominican food and one of our favorite picaderas, without which no fiesta or feast is complete.

    What is kipe?

    Quipe or kipe is the Dominicanized version of the Lebanese kibbeh. Quipe originated in the East and South of the Dominican Republic and was brought to our shores by a wave of Middle Eastern immigrants that arrived in the Dominican Republic at the end of the 19th century.

    You can learn more about the history of kipe and other Middle Eastern-influenced Dominican dishes.

    Quipes (Dominican-style kibbeh)
    Ingredients for Dominican quipes (kibbeh)

    Quipes and ingredients.

    Kipe vs. kibbeh

    Kipe has undergone some drastic changes from the traditional Middle Eastern kibbeh, starting with the preparation and, just as importantly, using beef in place of lamb (which isn't popular in the DR) and leaving out many spices and herbs (like mint, cumin, pine nuts, and others). Kipe is made with minced beef, bulgur, and spices that may differ from the original kibbeh.

    More kipe recipes

    You can learn more about kibbeh and get the recipe for Baked kibbeh. If you want to try a Vegan Kibbeh, we have that too.

    What is bulgur?

    Bulgur is sometimes sold under the name coarse bulgur wheat. It would not be hard to find in Middle Eastern and Latino communities. You will need bulgur no. 2 for quipes, but no. 1 also works well.

    Dominican kipes.
    Dominican kipes.

    Dominican kipes.

    Best meat for quipes

    Dominican quipe is made with ground beef.

    Using lean meat produces a kipe that is more fragile. Go with minced beef with a high amount of fat, which will help keep the quipes from breaking.

    Top tips

    • If you don't have the time to let it rest overnight, do it for at least 4 hours.
    • Be careful frying cold kipes in hot oil. It's best to carefully lower them into the oil using a slotted spoon.

    About our recipe

    After the recipe for Dominican Cake, this is the recipe that seems to give people the most trouble; this is why we have added a video and detailed instructions that will help beginners get a good result on the first try.

    The most important thing to remember is to read the recipe carefully and follow the instructions to a T. If you already know what you're doing, then, by all means, stray from the instructions, as these steps are just what I've found to work for me.

    Buen provecho!

    Tia Clara

    Video

    Recipe

    This awesome free recipe contains Amazon affiliate links, we receive a small commission from any purchase you make at no extra cost to you. Thanks!

    Dominican quipe or kipe
    Keep screen on while cooking

    Kipes or Quipes [Recipe + Video] The Dominican Kibbeh

    By: Clara Gonzalez
    Learn how to make quipe or kipe with our tested and proven kipe recipe with video, and see how our readers have loved this amazing recipe.
    5 from 27 votes
    Save for Later Send by Email Print Recipe
    Prep Time 5 hours hrs
    Cook Time 1 hour hr
    Total Time 6 hours hrs
    Course Party
    Cuisine Dominican, Mediterranean
    Servings 4 servings
    Calories 469 kcal

    Ingredients

    • 1 cup bulgur, (see notes)
    • 1 pound minced beef, [0.4 kg]
    • 1 bell pepper, or cubanelle pepper, very finely diced
    • 2 basil leaves, or 2 sprigs parsley chopped
    • 1 small red onion, very finely diced
    • 3 teaspoon salt, (or more, to taste)
    • ½ cup tomato sauce
    • ¼ cup raisins
    • 2 cups oil for frying, (vegetable oil)
    • ¼ teaspoon pepper (freshly-cracked, or ground)

    Instructions
     

    Before you start

    • Adding water to bulgur
      Put the bulgur wheat in a bowl and add enough water to cover and let it rest overnight, stir a couple of times while it rests (see notes).

    Seasoning the meat for the kipes

      1. Make seasoning

      • Seasoning in the food processor
        Pulse onion and basil or parsley in the food processor until you obtain a coarse paste.

      2. Season the meat

      • Adding salt to meat
        In a bowl, mix meat, bell pepper, basil, and onion. Add a pinch of pepper and 2 teaspoons of salt.

      3. Combine

      • Mixing meat and seasoning with hands
        Using your hands, mix the meat with the vegetables until you get a uniform mixture.

      4. Separate

      • One bowl with 2 thirds of the meat, one with a third
        Split the meat into thirds and set aside ⅔ of the meat for later use.

      To make the filling

        1. Brown the meat

        • Browning meat in a pan
          Heat 2 tablespoons of oil in a pan over medium heat. Add ⅓ of the meat you've taken out. Brown the meat.

        2. Simmer

        • Meat simmering in the pan
          Add tomato sauce and mix well. Stir in ½ cup of water and the raisins and simmer over medium heat.
          When all the liquid has evaporated, remove it from the heat. Let it cool down to room temperature. Set aside.

        To assemble the kipes

          1. Drain

          • Removing bulgur from water using a fine sieve
            Drain the leftover water from the bulgur and sieve to get rid of all the water (this is very important!).
            I suggest squeezing the bulgur with a clean cotton tea towel if you are not sure if there's water left after sieving.

          2. Mix

          • Mixing bulgur and raw minced meat by hand
            Add the remaining raw meat to the bulgur.
            With your hands mix the bulgur and raw meat, kneading it until it is mixed uniformly. This is a crucial step, the better mixed this is, the better chances of kipes not breaking apart in the hot oil.
            If you want, you can also pulse for a couple of minutes in the food processor for a more compact texture.

          3. Shape

          • Poking hole into kipe ball with index finger
            Put 2 tablespoons of the mixture on the palm of your hands and roll it into a ball.
            Make a deep indentation in the ball by poking it with your index finger.

          4. Filling

          • Filling hole with cooked meat
            Place 1 tablespoon of the cooked meat filling in the indentation. Gather around the hole, closing it, and roll the kipe with the palm of your hands making it as compact as possible. Pinch the ends to give it its traditional shape.
            Refrigerate for at least 6 hours.

          5. Heat the oil

          • Pouring oil into pot
            Pour oil into a deep pot, and heat over medium-high heat (350 ºF [175 ºF]).
            The oil has to be very hot, cool oil will make your kipes break down and possibly ruin the oil too.

          6. Fry

          • Kipe frying in oil, raw ones waiting aside
            When it is time to fry them give them another quick squeeze to make them even more compact.
            Being very, very careful with splatters (hot oil and cold liquids do not get along well) fry your kipes, preferably one at a time, dropping them in the oil with a slotted spoon to avoid burning yourself.

          7. Serve

          • Removing kipe from the oil and onto paper towel covered plate
            After frying, the kipe has to be deep golden brown color outside. Open the first one when you are done; if there is any pink part inside it means there is still raw meat, a bad thing, fry the next one longer.
            Place them on a paper towel to drain excess oil before serving.

          Tips and Notes

          If you don't have the time to let it rest overnight, do it for at least 4 hours.

          Nutrition

          Calories: 469kcalCarbohydrates: 38gProtein: 27gFat: 23gSaturated Fat: 5gCholesterol: 73mgSodium: 1987mgPotassium: 711mgFiber: 8gSugar: 8gVitamin A: 1065IUVitamin C: 42.2mgCalcium: 36mgIron: 3.9mg

          Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.

          READERS SEARCHED FOR dominican kibe, dominican kipe, kibbeh, quipe
          More recipes with: beef, bulgur, meat

          FAQs

          What is quipe in english?

          Quipe is the Dominican version of the Middle Eastern kibbeh, known in the English world as kibbeh, or kibbe.

          How to make quipe?

          Kipe is made by mixing bulgur and ground meat (typically beef for kipe, and lamb for the Lebanese kibbeh). This is made into a hollow roll and stuffed with cooked ground meat, then deep fried.

          What is quipe made of?

          The main ingredients in quipe are bulgur and ground beef. Seasonings and spices are also added.

          By Tia Clara - Published May 3, 2011, revised Jul 15, 2023

          More Dominican Appetizers Recipes (Picaderas)

          • Sandwich de pierna (roast pork sandwich).
            Sandwich de Pierna (Pulled Pork Roast Sandwich)
          • Air fryer chicharrones.
            Air Fryer Chicharrones (Easier, Quicker Air Fryer Pork Rind)
          • Frikitaki and rikitaki sandwiches.
            Rikitaki and Frikitaki (Egg & Salami or Ground Meat Sandwiches)
          • Casabe.
            Casabe (Cassava Bread)

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