Kipe or Quipe Recipe (Deep Fried Bulgur Roll)
Kipe or Quipe Recipe (Deep Fried Bulgur Roll): it 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 part of our picadera (party food) platter.
Prep Time 5 hours
Cook Time 1 hour
Total Time 6 hours
Servings 4 servings
- 1 cup bulgur [Amazon affiliate link]
- 1 qt [1 lt] of water , divided (may not use all)
- 1 lb [0.4 kg] of ground beef
- 1 bell pepper , very finely diced
- 2 basil leaves , chopped
- 1 small onion , very finely diced
- 3 teaspoon of salt (or more, to taste)
- 1/2 cup tomato sauce
- 1/4 cup raisins
- 2 cups oil for frying
- 1/4 teaspoon of pepper
Put the wheat in a bowl and add enough water to cover and let it rest overnight, stir a couple of times while it rests.
Pulse onion, and basil in the food processor until you obtain a coarse paste.
In a bowl, mix meat, bell pepper, basil and onion. Add a pinch of pepper and 2 teaspoons of salt.
Using your hands mix the meat with the vegetables until you get an uniform mixture.
Separate in thirds and set aside 2/3 of the meat.
To make the filling
Heat 2 tablespoons of oil in a pan over medium heat. Add 1/3 of the meat you've taken out. Brown the meat. Add tomato sauce and mix well. Stir in 1/2 cup of water and the raisins and simmer over medium heat.
When all the liquid has evaporated, remove from the heat.
Let it cool down to room temperature. Set aside.
To assemble the kipes
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.
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 key step, the better mixed this is, the better chances of kipes not breaking apart in the hot oil. Knead for your life! If you want, you can also pulse for a couple of minutes int he food processor for a more compact texture.
Put 2 tablespoons of the mixture on the palm of your hands and roll into a ball.
Make a deep indentation in the ball.
Place 1 tablespoon of the 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.
When it is time to fry them give them another quick squeeze to make them even more compact.
Heat the remaining oil in a frying pot over medium heat. The oil has to be very hot, cool oil will make your kipes break down and possibly ruin the oil too.
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.
After frying, the kipe has to be deep brown 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.
Using lean meat produces a quipe that is more fragile, go with 2nd-grade meat, as it contains more fat. If you are worried about your cholesterol or weight, you should check this baked recipe, or this vegan baked kipe instead.
If you don't have the time to let it rest overnight, do it for at least 4 hours.
Calories: 469kcal | Carbohydrates: 38g | Protein: 27g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 1987mg | Potassium: 711mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1065IU | Vitamin C: 42.2mg | Calcium: 36mg | Iron: 3.9mg