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How to Make Crispy Dominican Quipes Recipe (Kipe / Quipe de Carne)

The Middle Eastern Heritage of Dominican Quipes

Adapted from Lebanese and Syrian immigrants who arrived in the Dominican Republic during the late 19th century, Quipes (the Dominican adaptation of Middle Eastern Kibbeh) have become one of the country’s most iconic street food snacks.

An outer shell of soaked bulgur wheat and seasoned beef is stuffed with a savory filling of cooked picadillo ground beef, sweet raisins, mint, and olives , then shaped into torpedoes and deep-fried until dark golden-brown and crispy.

  • Prep Time: 40 mins
  • Cook Time: 20 mins
  • Soaking Time: 1 hr 30 mins
  • Total Time: 2 hrs 30 mins
  • Servings: 14 quipes


Recipe for Crispy Dominican Quipes (Kipe / Quipe de Carne)

Ingredients:

  • For the Bulgur Shell:
    • 1.5 cups fine bulgur wheat, soaked and squeezed dry 
    • 1/2 lb lean ground beef (raw) 
    • 1/4 cup fresh mint leaves, finely minced
    • 1/2 small red onion, minced 
    • 1 tsp salt 
      • 1/2 tsp black pepper 
  • For the Meat Filling:
    • 1/2 lb ground beef 
    • 1 tbsp olive oil 
    • 1/2 cubanelle pepper, diced 
    • 2 cloves garlic, minced 
    • 1 tbsp tomato paste 
    • 2 tbsp seedless raisins 
    • 1/2 tsp dried oregano 
    • 4 cups vegetable oil for deep frying 

Step-by-Step Shaping & Frying Secrets

  1. Hydrate Bulgur: Soak bulgur wheat in warm water for 1.5 to 2 hours until tender. Drain and squeeze firmly in cheesecloth to extract all excess water.
  2. Make the Shell Dough: Process soaked bulgur, raw ground beef, minced onion, fresh mint, salt, and black pepper in a food processor until it forms a smooth, moldable dough.
  3. Cook the Center Filling: Brown the remaining ground beef with tomato paste, peppers, garlic, and raisins. Cool completely.
  4. Shape into Torpedoes: Take 3 tablespoons of the bulgur shell dough, flatten into an oval, hollow out a center pocket, insert 1 teaspoon of cooked meat filling, and seal the dough around it, pinching both ends into points.
  5. Chill Before Frying: Chill shaped quipes in the freezer for 20 minutes to firm up.
  6. Deep Fry: Fry at 350Ā°F (175Ā°C) for 4ā€“5 minutes until deep mahogany-brown and crisp.

Instructions:

  1. Soak Bulgur: Soak bulgur wheat in warm water for 1.5 hours. Drain and wring thoroughly in a kitchen towel to remove moisture.
  2. Make Filling: SautĆ© diced cubanelle pepper and garlic in olive oil. Add ground beef, browning thoroughly. Stir in tomato paste, oregano, raisins, salt, and pepper. Cook for 5 minutes; let cool completely.
  3. Make Shell: Combine squeezed bulgur, raw ground beef, minced onion, fresh mint, salt, and pepper in a food processor. Pulse until a cohesive dough forms.
  4. Shape: Scoop 3 tbsp bulgur dough, flatten in your hand, make a well in the center, and add 1 tsp of meat filling. Enclose the meat and shape into a pointed torpedo.
  5. Freeze: Freeze shaped quipes for 20 minutes to set.
  6. Fry: Heat oil to 350Ā°F (175Ā°C). Fry in batches for 4ā€“5 minutes until deep golden-brown and crispy. Drain on a wire rack and serve warm.

Enjoy your delicious and traditional Authentic Crispy Dominican Quipes (Kipe / Quipe de Carne)! De lo mio!


Ingredient Variations for Crispy Dominican Quipes (Kipe / Quipe de Carne)

You can make substitutions for some ingredients in the Authentic Crispy Dominican Quipes (Kipe / Quipe de Carne) recipe:

  1. Bulgur: Fine (#1) or medium (#2) grind bulgur wheat.
  2. Filling Add-ins: Raisins, chopped pimento-stewed olives, or toasted pine nuts.
  3. Meat Substitute: Lean ground lamb or ground turkey in place of ground beef.

Remember that while substitutions can provide a unique twist to the recipe, they might also alter the traditional flavor and authenticity of Authentic Crispy Dominican Quipes (Kipe / Quipe de Carne). Experiment and adjust according to your taste preferences and dietary needs.


Frequently Asked Questions for Crispy Dominican Quipes (Kipe / Quipe de Carne)

  1. Why do my quipes break apart in the oil? If quipes burst, either the bulgur wheat retained too much water, the shell had cracks, or the oil wasn’t hot enough. Squeeze bulgur completely dry and freeze shaped quipes for 20 minutes before frying.
  2. Can I make them ahead? Yes! Freeze raw, shaped quipes solid on a baking sheet, then store in freezer bags for up to 3 months. Fry directly from frozen at 340Ā°F (170Ā°C) for 6ā€“7 minutes.


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Comments and Reviews

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We’d love to hear from you about your experience with this traditional Dominican entree. Whether you’ve just tried it for the first time or if it’s a cherished family favorite, your insights and feedback are invaluable. Share your cooking journey, any creative twists you’ve added, and how this delightful treat brought a taste of Dominican culture to your table.

Feel free to leave your comments, reviews, and even mouthwatering photos of your finished masterpiece below. Your contributions will not only inspire others to embark on their own culinary adventure but also help us continue to celebrate the rich heritage of Authentic Crispy Dominican Quipes (Kipe / Quipe de Carne).

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