Beef Kibe


Beef Kibe
South American food is taking off around the world – find out what all the fuss is about with these Brazilian beef croquettes, called 'kibe'.

Serves 4

1 cup burghul (cracked wheat)

1 cup beef stock

2 tsp olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

2 tsp ground cumin

½ tsp ground cinnamon

¼ tsp ground nutmeg

1kg beef mince

2 tbsp mint, finely chopped

2 tbsp flat-leaf parsley, finely chopped

vegetable oil, to deep-fry

mint leaves, coriander leaves  and lemon wedges, to serve

Tahini Sauce

1 cup Greek yoghurt

2 tbsp tahini

2 tbsp lemon juice

Place burghul in a heatproof bowl. Bring stock to boil in a small saucepan over high heat. Pour over burghul. Set aside for 30 minutes to soak.

Meanwhile, heat oil in a medium frying pan over medium heat. Add half the onion and cook, stirring for 5 minutes or until onion softens.

Add garlic, cumin, cinnamon and nutmeg; cook, stirring, for 1 minute or until fragrant. Add 250g of the beef and cook, stirring with a wooden spoon to break beef up, for 5 minutes or until cooked through. Remove from heat and set aside to cool.

Add mint and parsley to the beef mixture; season with salt and freshly ground black pepper.

Drain burghul through a fine sieve, pressing with the back of a spoon to remove excess liquid. Place in a large bowl with remaining beef and remaining onion. Use your hands to combine. Season well.

Using wet hands, roll 2 tablespoons of burghul mixture into a ball. Use your thumb to make a well in the centre. Place 2 teaspoons of the spiced beef into the well.

Shape burghul mixture over filling to enclose. Mould into an enlongated oval.

Repeat with remaining burghul mixture and spiced beef mixture.

Heat 2-3 centimetres of oil in a medium frying pan to 180°C. Add four kibe and cook, turning,  for 2-3 minutes or until golden and cooked through. Transfer to a plate lined with paper towels. Repeat with any remaining mixture.

To make the tahini sauce, combine yoghurt, tahini and lemon juice in a small bowl. Taste and season.

Place tahini sauce in a serving bowl. Top with kibe, sprinkle with mint and coriander. Serve with lemon wedges.


Share on facebook
Share on twitter
Share on pinterest


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.