In collaboration with Tasty, Easy Lamb.
Brazil is a fusion of many different cultures. During the colonial period the original indigenous people met and mixed with migrants from Lebanon, Italy, Spain, Poland, Germany and Ukraine, to mention a few, and components of their food culture were adopted into the cuisine we know now in the country.
Fried kibe (fried kibbeh), a Brazillian beef croquette, has its origins in Lebanon, but it is now a popular street food snack found in the country. The original kibe is made from beef mince mixed with bulgar wheat and a special blend of spices called Syrian pepper and it is usually served with yoghurt or tahini sauce and lemon or lime wedges.
The Syrian pepper blend varies from household to household, but usually contains white pepper, cinnamon or allspice, cloves and nutmeg.
For my version, I’ve substituted the beef for lamb mince, and I’ve stuffed the middles with a delicious lamb mince with toasted pine nuts and fresh herbs.
These kibe are remarkably easy to make, although they take a bit of time what with the chopping, mushing the meat blend together and forming the football shaped croquettes. Once you do a few of them the process does get easier and quicker. Persevere, it’s worth it.
It’s important to combine the outer layer ingredients very well. If you have your own meat grinder, run everything through that two or three times to turn the lamb, onion and spices into a thick paste. Alternatively, mash it all up with your fingers really, really well, squeezing and kneading until it reaches the right consistency.
Interestingly, Brazilians often serve this paste (when made out of beef mince), raw, like a pate. It’s known as kibe cru. I confess I haven’t tried that version!
As the filling is already cooked, the kibe only takes a few minutes to deep fry as you’re only cooking through a layer less than one centimetre thick. Cook them in small batches to make sure the oil doesn’t cool down too much and continue to deep-fry until the outsides are deep brown and crispy, as pictured above. You could also bake them for a healthier dish.
Serve with a side salad, yogurt dip and some lime wedges. It’s a flavour combination that totally works, trust me.
I must also confess, these kibe taste utterly fantastic cold straight from the fridge with a generous dollop of chilli infused mayonnaise. Midnight feast extraordinaire!
Chilean-inspired Lamb Burgers with Pebre & Marraqueta Buns
Brazilian-inspired Lamb Feijoada with Mango Salsa
Slow Cooker Lamb Chilli with Pasilla Peppers
Argentine-inspired Lamb Chops with Chimichurri
Lamb Casserole with Ale
Pistachio & Orange Crusted Mini Roast
Mediterranean-inspired BBQ Koftas, Couscous Salad & Baharat Yogurt Dip
Yiouvetsi – One Pot Greek Lamb with Orzo
Slow-cooked Shetland Lamb Casserole with Creamy Herbed Polenta
Pastitsio – Greek Macaroni Pie
Moroccan-inspired Slow-cooked Lamb
Korean-style Lamb Cutlets
Slow-cooked Lamb & Filo Pies
Simple Spring Lamb Neck Stew
Welsh Lamb Moussaka Burgers
Slow-cooked Lamb Ras el Hanout
Roast Harissa Lamb with Harissa Apricots Stuffing
This is a commissioned recipe for Tasty, Easy Lamb, although all thoughts and opinions expressed are our own. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories