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!
For more lamb recipe inspiration visit the Tasty Easy Lamb website, and follow them on Facebook, Twitter or Instagram.
Street Food: Brazilian-style Lamb Kibe
Ingredients
for the outer layer
- 250 grams bulgur wheat
- 500 grams lean lamb mince
- 1 medium onion very finely chopped
- 1/2 tsp ground white pepper
- 1/4 tsp ground cinnamon or allspice
- 1/4 tsp ground cloves
- 1/8 tsp freshly grated nutmeg
- 1 tsp Shetland sea salt
- 1/2 tsp dried mint
for the filling
- 250 grams lean lamb mince
- 1 small onion finely chopped
- 1 garlic clove finely chopped
- 50 grams pine nuts toasted
- 1 handful fresh parsley finely chopped
- Shetland sea salt to taste
- freshly ground black pepper to taste
for the yogurt dip
- 250 grams plain natural yoghurt
- 1 garlic clove finely chopped
- 1 handful fresh mint leaves finely chopped
- 1 handful fresh parsley finely chopped
to cook & serve
- vegetable oil for frying
- lime wedges to serve
Affiliate Links
This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.
Instructions
- Place the bulghar wheat into a large bowl and pour over one litre of boiling water. Cover and leave the bulghar wheat to soak for 45-60 minutes. Drain well, removing any excess water by placing the bulghar wheat into a clean tea towel and squeezing. You want it as dry as you can get it.
- Add the lean lamb mince, finely chopped onion and spices. Using your hands, squeeze the mixture together until it forms a very thick paste. Set aside.
- To prepare the filling, place 1 tbsp sunflower oil into a frying pan and fry the onion until it begins to soften without colouring. Add the lamb mince and fry until golden. Remove from the heat and add the toasted pine nuts, parsley and season to taste.
- With wet hands, pinch off golf ball sized handfuls of the first lamb mixture and form into a ball.
- Using your thumb press an indentation into the middle of the ball and fill with 2 tablespoonfuls of the filling. Pinch the edges together and form the ball into a tapered rugby ball shape with a thicker centre and slightly rounded yet pointed ends. Set aside on a clean plate and repeat with the rest of the meat.
- Heat a large pan of vegetable oil to approximately 360 F/ 182 C (but no higher). If you don't have a thermometer if you dip a wooden cocktail stick into the hot oil it will bubble around the edges when it is ready.
- Deep fry the kibe in batches of 3-4 until they are cooked through (approximately two minutes) and a delicious golden brown. Drain on kitchen towel and repeat with the remaining kibe.
- To prepare the yogurt dip combine the yogurt with the garlic and herbs. Stir well.
- Serve the hot kibe with the dip and lime wedges.
OTHER LAMB RECIPES YOU MIGHT LIKE
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
Lamb Keema
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
Broccoli & Watercress Soup with Grana Padano and Prosciutto di San Daniele Tartines
oh these look amazing, something my whole family would like. I am going shopping for the ingredients tomorrow to make them, yum! thanks for sharing this!
This is delicious, and I am sold! The story and the recipe makes me crave for this food and other Brazilian cuisines. Oopps! Brazilian for lunch!
This is looks so yummy.
This looks so good! I will for sure be trying out this recipe, thank you for sharing.
Wow you did such a great job! This looks so delicious and definitely going to try this for my next party!
I have had kibe before, and loved it, but never a lamb version. This looks good, and I would like to try this.
This looks so good!! I don’t think I’ve ever had any Brazilian food, but it looks and sounds absolutely delicious!
Omg can we say yum?!?! Both my hubby and I are lamb obsessed!!! Must give your recipe a try
I have never had lamb before, but this recipe looks delicious. I am going to have to give this a try soon.
These look delicious! I’m looking for new recipes for my meal plans, will have to give these a go!
I have a good friend who is from Sao Paulo. I wonder if she knows of these. I should make them for her one time!
What a unique dish! I haven’t cooked with lamb in quite awhile.
The lamb kike looks like what we call meatballs here. It looks delicious.
These look amazing and we always enjoy exploring food from other cultures! The recipe does seem a tad time consuming, but I have no doubt the finished product is well worth it.
We were in Brazil during the 2017 Holidays and not once did I see this on anyone’s menu. We are returning later this year and I will be sure to mentally look for it because it looks SOOO delish!!!
http://www.keepingupwithcandy.com
I don’t think it’s on the menus in restaurants, I believe it’s a street food found from vendors (made with beef though!). Definitely check it out! 🙂
Lamb Kibe sounds and looks delicious, I can’t believe I never tried it in Brazil. I’m definitely going to check out this recipe, maybe I’ll dip it in mayo without the chili though!
This looks delicious! I’ve actually never tried lamb before so I’ll have to add it to my list!
these look and sound delicious! I have to try!
It’s a cool appetizer especially during the summer when there are family gatherings everywhere. I think it’s really nice to serve during those times and the dip is really light, not heavy at all!
I don’t think I’ve tried this dish before. I like that it’s not that difficult to make. Dishes that are easily paired with different dips are my favorite! I would like to try this one.
This is what I like about places that have a lot of cultural influences especially when it comes to food! This sounds lovely! It’s also perfect for parties.
Love your food presentation in your photography! I’m not a big lamb eater, but my husband LOVES lamb. He would love to try your Brazilian lamb recipe! Going to share with him so he can check it out!
Oh my, your recipe per se, the presentation and the photographs – looks delicious and I can’t even! Do you also write for food magazine?
Hubby just asked what I want for dinner. I said: this. Looks immense.
Katja xxx
Never got to taste this and I would love to try. Thanks for the recipe too, I hope I can make a good one.
Interesting! This definitely looks worth investigating. Oh, an I love your pics, very well crafted compositions.
Love from India,
Kasturi
This looks so tasty! My husband just loves finding new street food to try. He would so wanna eat this.
I don’t usually use lamb because it tends to be more expensive…but I’m pinning this recipe and substituting the lamb with another meat ingredient. Thanks for this post!
This looks DIVINE! We eat lamb all the time but I’ve never thought to serve lamb like this! It’s defs something I’ll have to do in the future!
Sounds and looks so delicious! We used to live right down the road from a Brazillian restaurant, I really miss some of their dishes. The tahini sauce is my favorite! I can’t say I’ve ever made lamb before but your recipe makes me want to be more adventurous in the kitchen and give it a try.
Fried kibe looks delicious. i have never tried it before. I will have to get the ingredients need to make some this weekend.
Oo I’ve never tried this before, but I certainly would. It looks and sounds scrumptious.
I could definitely go for the baked version of these! In Greece we love lamb and I am no exception!
I have never tried kibe, but it sounds delish!! I love learning about and trying foods from other cultures 🙂
Another great recipe from you. I’m delighted, not to mention that it’s so unique. I didn’t much of food with origins in Brazil, but I really need to open myself to meals coming from other cultures. Thanks a lot.
I don’t eat a lot of lamb but these look really good. I also love a good yogurt dip!
I’m not aware of all the other foods that countries have, but this Brazilian lamb loooks sooooo delicious. I bet it was so tasty!
These would be perfect for a party. I just love how easy they are to make.
Oh my, these look amazing! I have never eaten lamb, it’s not all that popular here on Canada’s east coast, but I would absolutely try these if I had the opportunity!
I’m not actually a huge fan of lamb but these look so tasty I’m tempted to make them!
Trying Brazilian Food has been on my TO DO list for quite some time now!!!!
This looks amazing! I have never tried anything like this, so I am excited to test it out!
These look like something I would definitely eat, but it seems like they could potentially be costly. I’m in the US and pine nuts are really expensive considering half the country can go pick them if they want. Do you happen to know a good online place to buy them? Or could you substitute them with something else?
I love lamb and these look absolutely tasty! Will definitely give this a go for my next party!
I have never had anything like this before, but it sounds so tasty. Can’t wait to try it.
This looks fabulous! such a wonderful appetizer for potlucks.
We love South American food so will definitely be trying these out. They look incredible!
I’ve never tried lamb before, but this looks so crunchy and delicious!
I’ve never made these but have always wanted to. Thank you for the recipe and lovely photos.
This is new to me. As a foodie I’m up to try anything. This looks really good. So creative.
Yum, this looks fantastic Elizabeth! I’ll be making these for the BBQ this summer for sure!
Jane x
I didn’t think I’d had Brazilian Fried kibe (fried kibbeh), before – but thought it looked familiar and then read that it had it’s origins in Lebanon – and I think these were at many restaurants in the middle east – it sounds so delicious.
Love that crispy outside coating!
These look fantastic, I love cooking with lamb.
I had a friend of mine do a guest post for me once where she shared a kibbeh recipe. I have always wanted to try it out. Love the lamb version and would love to try it out.
Oh, how I love to learn about new dishes from far flung cuisines! The lamb kibes look lush.
I’ve never had anything like this before! They look seriously yummy.