Brazilian Beef and Bulgur Croquettes (Kibe)
These football-shaped croquettes are made with ground beef and bulgur wheat, and are seasoned with mint. Serve them with lime wedges and tahini dressing for a great appetizer or snack.
Serves: 15Hands-on: 45 minutesTotal: 1 hour 15 minutesDifficulty: Medium
- 1½ cups bulgur wheat
- 3 cups beef broth
- 3 cups plus 1 Tbsp. vegetable oil, divided
- 1 lb. lean ground beef
- 1 medium onion, peeled and finely minced, divided
- 1 tsp. salt, divided
- ½ tsp. ground black pepper
- ¼ cup chopped mint leaves
- 1 clove garlic, minced
- 1 tsp. dried oregano
- 1 medium lime, cut into wedges
- Place the bulgur wheat in a medium heatproof bowl. Heat the beef broth to almost boiling and pour it over the wheat. Soak wheat for 1 hour, then drain well and set aside.
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add ground beef and half the minced onion. Cook, stirring often, until the meat is well browned, about 5 minutes. Drain fat, and season beef with ½ teaspoon salt and black pepper. Set aside.
- Place the drained wheat, mint leaves, garlic, oregano, remaining onion, and remaining salt in the bowl of a food processor. Pulse mixture to mix, adding a tablespoon of water or broth if needed until mixture starts to clump together.
- Take 2 tablespoons of the wheat mixture at a time and shape into balls. Make a well in the center of each and fill it with a spoonful of beef. Fold the wheat around the filling, seal, and form croquette into an oblong shape with pointed ends.
- Heat the remaining vegetable oil in a deep skillet or large heavy saucepan to about 350°F. Cook the kibe in batches, turning once or twice, until they are well browned and crispy. Drain on paper towels. Serve warm with lime wedges.