Kipe (Kibbeh: Deep Fried Bulgur Roll)

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.

Put the bulgur wheat in a bowl and add enough water to cover and let it rest overnight, stirring a couple of times while it rests.

Pulse onion, bell pepper, and parsley in the food processor until you obtain a paste.

In a bowl, mix meat and seasoning paste. Add a teaspoon of pepper and three teaspoons of salt. Using your hands, mix the meat with the vegetables until you get a uniform mixture. Split the meat into thirds and set aside ⅔ of the meat for later use.

Heat 2 tablespoons of oil in a pan over medium heat. Add ⅓ of the meat you've taken out. Cook stirring until it's lightly browned. 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.

Drain the leftover water from the bulgur and sieve to eliminate all the unabsorbed water. Squeeze the bulgur with a clean cotton tea towel if you are not sure if there's water left after sieving.

Combine the remaining ⅔ raw meat with the bulgur. With your hands, mix the bulgur and raw meat, kneading it until it is mixed uniformly. You should be left with a mixture that resembles dough.

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. 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.

Pour oil into a small saucepan and heat over medium-high heat (350 ºF [175 ºC]).

When it is time to fry them, give them another quick squeeze to make them even more compact. Fry your kipes, preferably one at a time, carefully lowering them into the oil with a slotted spoon.

After frying, the kipe should be deep golden brown outside. Place them on a paper towel to drain excess oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary