Brought to Brazil by Lebanese immigrants, quibe is a torpedo-shaped snack with a bulgur shell wrapped around a spiced, sautéed beef filling. With its whole-grain bulgur shell and richly seasoned centre, it is a staple of Brazilian party tables.
Soak the fine bulgur in hot water and let it sit for 10 minutes, then drain and squeeze out the excess water.
Knead the softened bulgur together with 150 g of the ground beef, the grated onion and the cumin until smooth.
Sauté the chopped onion in oil until soft, add the remaining ground beef and cook until it changes colour. Stir in the mint, parsley, salt and pepper, then remove from the heat.
Hollow out portions of the shell dough in your palm, fill with the meat mixture, seal the edges and shape into torpedoes. Fry in hot oil until golden.
Seal the edges of the shell firmly when filling it, or the filling will leak out during frying. Allergens: contains wheat (gluten).
Instead of frying, you can bake them in an oven preheated to 200°C for 20 minutes; the shell absorbs less oil but ends up less crisp than the fried version.
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