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.



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