Kipes/Quipes Dominicanos ∘ Dominican Style Deep Fried Bulgur Rolls ∘ Ep. 99

bulgur wheat

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a gluten-free alternative, while rice is often more affordable.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, and ground pork is typically less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often cheaper.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats add fiber, and crushed crackers can be less expensive.

Soak 1 cup of bulgur wheat in the refrigerator overnight with enough water.

The next day, drain the bulgur using a colander and squeeze out excess water.

Add 1/2 tablespoon of adobo to the bulgur and mix well.

Season 1 lb of ground beef with adobo, oregano, sofrito, diced bell peppers, diced onion, and mix thoroughly.

Reserve more than half of the seasoned beef mixture for the filling and set aside less than half for cooking.

In a skillet, heat 2 tablespoons of oil over medium-high heat and add the reserved ground beef.

Sauté the beef until browned, then add 1 tablespoon of tomato paste and mix well.

Pour in 1 cup of water and add 2 tablespoons of raisins (if using), cover, and cook for 1-2 minutes.

To shape the kipes, take a portion of the bulgur mixture and create an indentation in the center.

Fill the indentation with 1-2 tablespoons of the cooked ground beef mixture and seal the edges tightly.

Repeat the shaping process until all kipes are formed, adjusting the size as desired.

Place the kipes in the refrigerator for at least 6 hours to firm up.

After chilling, press the kipes slightly to compact them further before frying.

Heat oil in a skillet over medium-high heat and fry the kipes one or two at a time for about 2 minutes until golden brown.

Remove the kipes from the oil and drain on a paper towel.

Cooking Techniques

Equipment Needed

Spice Level: