Kipes are delicious meat croquettes, traditional in the Middle East and part of the Caucasus. Influenced by Jewish cuisine, they are made with bulgur wheat, seasoned meat with Baharat, and fried in hot oil until crispy and golden. Perfect for sharing with family.
In a skillet with hot oil, place the chopped onions and cook until golden, avoiding burning.
Then, add the chopped meat seasoned with Baharat and salt to taste, and cook for half an hour.
For the dough, soak the bulgur wheat, then mix it with flour, bread crumbs, salt, oil, paprika, and cumin until a moist texture is obtained.
Fill the dough with the meat mixture, seal, and fry the kipes in hot oil until golden.
Ready to serve.
Kipes
Ingredients
1 cup of Flour
1 kilogram of Bulgur wheat
2 cups of Bread crumbs
1 tablespoon of Red paprika
1 tablespoon of Cumin
1 kilogram of Chopped meat
2 Large onions
1 teaspoon of Baharat
1 pinch of Salt
Oil
Nuts
Preparation
Step 1 : In a skillet with hot oil, place chopped onions and cook until golden, avoiding burning.
Step 2 : Then, add the chopped meat to the skillet and season with Baharat and salt to taste.
Step 3 : Cook everything for about half an hour and let it rest.
Step 4 : To prepare the dough, soak the bulgur wheat in a container and then drain it completely after 10 to 15 minutes.
Step 5 : Next, mix the bulgur with flour, bread crumbs, salt, oil, paprika, and cumin until achieving a sandy, moist texture.
Step 6 : Take a handful of dough, hollow it out, fill it with the prepared meat, and seal with dampened hands.
Step 7 : Heat a skillet with ample oil and wait 15 minutes before immersing the kipes in the hot oil.
Step 8 : Cook until golden, then remove and place on absorbent paper.
Step 9 : Serve the kipes hot; they can rest for a few minutes before serving.
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