Quibe has its origin in kibbeh, which was introduced to Brazil by Arab migrants in the late 19th century.
- 375 ml (1½ cups) beef stock
- 120 g (¾ cup) burghul (cracked wheat)
- 2 tbsp olive oil
- 4 garlic cloves, crushed
- 1 onion, finely chopped
- 1 kg minced beef
- ½ cup mint, finely chopped
- ⅓ cup flat-leaf parsley, finely chopped
- ¼ tsp cayenne pepper
- vegetable oil, to deep-fry
- coriander leaves and lime wedges, to serve
Molho apimentado (hot sauce)
- 2 vine-ripened tomatoes, chopped
- ½ small onion, chopped
- 3 long red or green chillies, chopped
- 1 garlic clove, chopped
- 2 tbsp olive oil
- 2 tsp white vinegar
- 1 tsp caster sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Drink match 2008 Bodega Norton Reserva Malbec ($15).
Place stock in a large pan and bring to the boil. Remove from heat and stir in burghul. Set aside for 30 minutes or until burghul is softened and liquid is absorbed.
To make filling, heat 1 tbsp oil in a large frying pan over medium heat. Cook both half the garlic and onion for 8 minutes or until onion is browned. Increase heat to high, add one-third of the beef and cook, breaking up meat with a wooden spoon, for 3 minutes or until browned. Add 2 tbsp water, reduce heat to medium and cook for a further 5 minutes or until liquid is evaporated. Transfer to a bowl, season with salt and pepper, and cover.
Combine burghul with remaining 1 tbsp olive oil, garlic, onion and raw beef. Add herbs and cayenne pepper, and stir until well combined. Season. Cover with plastic wrap and refrigerate for at least 20 minutes.
Shape raw beef mixture into 25 balls and cover with plastic wrap to prevent them from drying out. Take one ball, flatten to an 8cm patty, then spoon 1 tsp cooked beef filling onto the centre. Lightly press the filling into the patty, then shape the edges around to enclose the filling. Shape into an oval and place on a lined oven tray. Repeat with the remaining beef filling and balls.
Fill a deep-fryer or large pan one-third full with vegetable oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in batches of 5, gently drop burghul meatballs into oil and fry, turning halfway, for 3 minutes or until browned and cooked through. Remove with a slotted spoon and drain on paper towel. Cover with foil to keep warm.
To make molho apimentado, process all ingredients in a food processor until almost smooth. Season. (For a chunkier sauce, finely chop tomatoes, onion, chillies and garlic, and combine with remaining ingredients).
Serve burghul meatballs with molho apimentado, coriander and lime wedges.
Photography by Brett Stevens.
As seen in Feast magazine, November 2011, Issue 3.