Dominican Kipes (Quipes)

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.

Place bulgur in 2 cups hot water for 4 hours, covered.

Once bulgur is ready, drain excess water using a cheesecloth or layered paper towels and pat lightly.

Place bulgur in another bowl and set aside.

Place beef in another bowl and reserve about 20% of it in another bowl.

In a small food processor, place onions, green pepper, cilantro, salt, and pepper and pulse until thoroughly mixed.

Add the onion mixture to the 80% of beef and mix well. Mix into the bulgur thoroughly.

In a skillet, add the 20% reserved ground beef and cook over medium high heat. Add adobo and cook until all liquid is evaporated. Set aside to cool down.

Place about 3 tablespoons of the beef bulgur mixture in your hands and roll into a meatball. Press a hole in the middle and add a tiny bit of the cooked ground beef in the center. Close the meatball and shape into a ball with tips on each end.

Once done forming the Kipes, lay them on a lined baking sheet and place in the fridge for two hours or freeze in a container lined with non-stick parchment paper between layers.

After the two hours, or when ready to fry, fry in corn oil over medium heat until golden brown and cooked through.

If frozen, allow to sit on your countertop for about 1 hour or overnight in the refrigerator before frying. Start at medium low and increase heat to medium high as it fries to avoid burning.

Allow to cool down a few minutes before serving.

Cooking Techniques

Spice Level: