This Dominican-quipes-recipe is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What are quipes (also called kibbeh)?
Quipes are a Dominican adaptation of Lebanese kibbeh — deep-fried torpedo-shaped croquettes made with bulgur wheat and filled with seasoned ground beef.
2. What is bulgur wheat and where do I find it?
Bulgur is cracked wheat that has been parboiled and dried. Find it in the grain aisle, Middle Eastern stores, or Latin markets where it is sold for quipes specifically.
3. How do I shape quipes properly?
Wet your hands, take a ball of bulgur dough, poke a hole with your thumb, fill with meat, then seal and shape into a football or torpedo shape. Keep your hands wet to prevent sticking.
4. What is the traditional filling for quipes?
Seasoned ground beef cooked with onions, garlic, green olives, and raisins is the classic Dominican filling. The sweet-savory contrast is what makes quipes special.
5. Why is my quipe dough cracking?
The dough is too dry. Add water a tablespoon at a time and knead until smooth and pliable. The bulgur needs to be well-soaked and the dough should feel like soft clay.
6. What oil temperature is best for frying quipes?
350-375°F is ideal. Too low and they absorb excess oil and get greasy. Too high and the outside burns before the inside heats through.
7. Can I bake quipes instead of frying?
Yes, brush with oil and bake at 400°F for 20-25 minutes, turning halfway. They will not be as crispy as fried but are a healthier alternative.
8. How far ahead can I prepare quipes?
Assemble and refrigerate uncooked quipes up to 24 hours ahead, or freeze on a baking sheet then transfer to bags for up to 3 months. Fry from frozen adding 2 extra minutes.
9. What sauce do you serve with Dominican quipes?
A simple ketchup-mayo sauce is the most common Dominican dipping sauce. Some also serve them with a spicy garlic sauce or a lime-cilantro dipping sauce.
10. How long do I soak the bulgur wheat?
Soak fine bulgur in hot water for 30-45 minutes until fully softened and all water is absorbed. Squeeze out any excess water before making the dough.
Watch How to Make This
Dominican-quipes-recipe
Ingredients
Method
- Soak the bulgur overnight in the fridge. Drain excess water if any, and pulse in a food processor until the texture is slightly finer and cohesive - not mushy, just sticky enough to bind. Season the mixture with 2 tsps of Adobo seasoning and 1 packet of sazon. Mix it well until thoroughly combined.
- Saute onion, garlic, and bell peppers in a bit of oil. Add the ground beef and cook until browned. Season with Adobo, Sazon, and black pepper. Add a touch of tomato paste for richness if you like. Let it cool completely before mixing.
- Roll the bulgur mixture into golf ball-sized portions. Use your fingers to create a pocket by gently pressing into the center. Add about a tablespoon of the cooled meat mixture into the center of each portion. Carefully shape the mixture around the filling, sealing it completely to form an oval or football-like shape. Place the quipes on a tray and freeze for 30 minutes before frying.
- Deep fry at 350 degrees F (175 degrees C) until golden brown and crispy.
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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