It’s New Food Friday and you will never guess how I came up with today’s food dish. I was watching the PBS show, Globe Trekker. The travel host was sitting on a beach in Brazil and a man carrying a cooler strapped to his shoulder was selling food.
The travel host flagged him down and was presented with an over-sized meatball-looking “street food.” These tasty morsels come in many shapes. Some people shape them in the form of a football as you can see in this photo.
Unfortunately, I didn’t catch the name that she called it. She said it was her favorite street food and that it was very popular among Brazilians. After some investigating, I learned that these neatly contained meat dishes were called, Kibe (pronounced Keebee).
Some people prepare them into a pie shape.
Sometimes Kibe are eaten raw! Sometimes you can find a recipe where Kibe is stuffed! As it turns out, this popular dish didn’t originate in Brazil. It’s Middle Eastern. It’s usually made with either lamb or minced beef, onion, mint, and Bulgur wheat. There are many variations that you can find online. I used a recipe from Allrecipes.com where you can automatically adjust the ingredients for however many servings you want.
I chose to make my Kibe with lamb. If you know me, you know I love lamb. Of course I would never eat these cute little guys in the photo.
Usually, Kibe are fried. However, they can also be baked to be more healthful. The Bulgar wheat is a high fiber whole grain and very good for you. You can buy it parboiled, just like rice, but I couldn’t find it that way at Meijer. So, instead they had Bob’s Red Mill Quick Cooking Bulgur Wheat. Funny, it’s the same thing as parboiled! This package was on sale for $2.99 ($1.00 off).
I’ve bought Bob’s Red Mill products before and they are very high quality. Here are the nutritional facts.
My Bulgar wheat is soaking as we “speak.”
I made the Kibe both ways to see which one I preferred, fried or baked. Here are my lamb Kibe.
My fried Kibe are on the left. My baked Kibe are on top of the fried Kibe, photo on the right.
I thought all food tasted better fried but in this case, I preferred the baked Kibe. The flavors were more pronounced. You can’t tell the difference by looking at them. I thought they would need to drain so I put them on paper towels but they weren’t greasy at all. I also made the last batch spicier. I added more allspice and some cayenne pepper. I liked them all.
I love the bulgur! It is chewy and nutty. I liked it much better than bread crumbs added to a meat mixture and it holds the meat together very well. In fact, I tasted it with all the spices minus the lamb ingredients and it was delicious! Most of the ingredients I used can make Tabbouleh (or Tabouleh) – the recipe is on the back of the Bulgur wheat bag which you can get right off the photo on this post.
I will take some of these Kibe and put them in a tomato sauce and serve them with pasta. And I will definitely be making these again.