When you pull up to the Dominican cookout, you already know you’ll find a picadera platter with quipes, empanadas, croquettas, bollas de yuca, and so much more.

Quipes, aka kipes, are made with ground beef and bulgar wheat, and are widely known as the Dominican version of Lebanese kibbeh.

Quipes are also known for being one of the harder recipes in Dominican cooking. From shaping them into neat, consistent diamonds to frying them until they’re just golden brown and don’t fall apart, they require careful attention to detail and practice to get them just perfect.

Follow my recipe instructions and tips carefully to get them right on your first try!

How to shape quipes

Quipes are traditionally shaped into diamond type croquettes with tapered ends. I like to shape them by taking 2 tablespoons of the bulgar wheat mixture in one hand and flattening it into a rectangle, then adding 1 tablespoon of beef filling in the middle. I’ll then wrap the bulgar wheat mixture around the filling and shape it into a diamond with pointy ends.

Another way I like to shape them is by taking about 2 tablespoons of the bulgar wheat mixture in one hand and rolling it into a ball, then making a hole in the center. I’ll then fill the hole with 1 tablespoon of beef filling and wrap the bulgar wheat around the filling, then shape it into a diamond with tapered ends.

Raisins are optional, but actually really work

Raisins, also known as pasas in Spanish, are a classic addition to quipes. I never used to be a fan of raisins in kipes, but my mom recently asked me to make her a batch with raisins in the filing.

So, I made her a whole tray and I had to do a quality check… I was so hesitant but the raisins actually add a nice texture and taste to the filling. I totally recommend!

How to fry quipes

I’ve had great experience frying quipes in a shallow amount of oil, just enough to cover the bottom of the pan (about 1 inch). As long as your kipes are cold and fresh out of the freezer when you fry them and your oil is very hot, you won’t have any issues with the kipes falling apart.

Dominican Quipes Kipes

Quipes (Dominican Kipes)

5 from 1 vote
Learn how to make quipes, the delicious Dominican version of Lebanese kibbeh. Follow my recipe instructions and tips for perfect results!
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Appetizer
Cuisine Dominican
Servings 24 servings

Ingredients
  

  • 1 cup bulgar wheat
  • 1 lb ground beef
  • 1 green bell pepper
  • 1 yellow onion
  • 6 cloves garlic
  • 1 handful parsley or cilantro
  • 1 tbsp adobo
  • 2 tsp sazón
  • 2 tsp salt
  • ½ cup tomato sauce
  • ½ cup raisins (optional)
  • Frying oil

Instructions
 

  • In a large bowl, soak bulgar wheat in 6 cups of water for 1 hour, or overnight, then drain and set aside.
  • In a food processor, pulse bell pepper, onion, garlic, and parsley until it forms a paste and set aside.
  • In a large bowl, combine ground beef, vegetable paste, adobo, sazón, and salt. Set aside.
  • Mix the bulgar wheat with ½ of the beef mixture in a large bowl until fully combined, about 3 minutes.
  • Cook the remaining beef mixture in a pan over medium heat until browned, about 8 minutes. Add tomato sauce and raisins to the pan and cook until the liquid is absorbed, about 5 minutes. Remove from heat and let cool completely.
  • To assemble quipes, take 2 tbsp of the bulgar wheat mixture, roll into a ball, and make a hole in the center. Fill the hole with 1 tbsp of beef filling, wrap the bulgar wheat around the filling, and shape into a diamond with tapered ends. Place on a parchment-lined sheet and refrigerate for 20 minutes, or until solid.
  • Heat enough oil in a pan over low to medium heat to cover 1 inch from the bottom and let the oil get very hot before frying the quipes until browned on all sides, about 8 minutes.
  • Remove quipes from oil and place on a paper towel-lined plate. Let cool completely before serving. Buen provecho!
Keyword Beef
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