Quipes
Popular Dominican appetizer with a fascinating tie to Lebanese cuisine.
By: Franchesca Livraghi | @breakthrukitchen
There are a few things you can count on when going to a party hosted by Dominicans; there will be bachata, dancing, and a huge picadera involving empanadas, Quipes, bolitas de yuca, and so much more.
Quipes, also known as “kipes”, are a popular Dominican appetizer made by mixing bulgur wheat with seasoned ground beef. They are usually shaped into diamonds or torpedos, fried until crispy, and served hot as part of a spread (also known as a picadera).
Dominicans and Lebanese share this appetizer
Quipes have a fascinating history that traces back to the Lebanese influence in the Dominican Republic. In Lebanese cuisine, they have something called a "kibbeh" which is essentially what Dominicans know as a Quipe.
It’s fried, made with bulgar wheat and ground beef filling, and although originally shaped differently, they evolved into elongated diamond rolls in the Dominican Republic.
Difference between Quipes and Alcapurrias
Quipes and Alcapurrias are super popular appetizers in Dominican and Puerto Rican cooking. Both are fried until golden brown and shaped into rolls/torpedos, so they may look pretty similar but they're actually quite different!
Quipes are made of bulgur wheat and filled with ground meat, then shaped into diamonds and fried until crispy.
Alcapurrias, which are more common in Puerto Rican cuisine, are made of grated green plantains and yautía dough, then they’re filled with ground meat, shaped into rolls, and fried until perfectly golden.
So even though they may be mistaken for each other from the outside, they have completely different tastes on the inside and you’d be able to tell them apart easily.
How to shape the Quipes
To shape the Quipes into a diamond shape, start by taking about two tablespoons of the bulgur wheat mixture and rolling it into a ball. If the mixture sticks to your hands, lightly oil them to make shaping the Quipes easier.
Use your thumb or index finger to create a hole in the center of the ball, shaping the bottom part of the Quipe around this indentation to form a diamond-shaped base. Spoon about one tablespoon of the ground beef filling into the hole and carefully wrap the bulgur wheat mixture around the filling, shaping the top part of the Quipe into a diamond shape to completely cover the filling. Make sure each Quipe is sealed well to prevent it from falling apart later while frying.
How to prevent the Quipes from falling apart while frying
- Use enough bulgur wheat mixture to encase the filling securely.
- Make sure the Quipes are well-shaped and sealed before frying.
- Use a sturdy skimmer to easily scoop out the Quipes without scratching the pan.
- Ensure the Quipes are solid and firm after freezing before frying to prevent them from falling apart.
- Make sure the oil is hot enough before adding the Quipes to the pan.
- Fry them gently and avoid overcrowding the pan to allow even cooking.
Quipes
10 Quipes
105 minutes
15 minutes
Ingredients
¾ cup bulgar wheat
4 cups water
½ lbs ground beef
¼ cup Loisa Sofrito Rojo
1 tsp Loisa Organic Adobo
½ tsp Loisa Organic Sazón
½ tsp Loisa Sal Marina
1 tbsp tomato paste
Frying oil
Directions
Soak bulgur wheat in a large bowl of water for 1 hour. Drain and rinse the bulgur wheat until the water runs clear.
In a bowl, combine ground beef, Sofrito Rojo, Adobo, Sazón, and salt. Divide the mixture in half.
Mix half of the ground beef mixture with the bulgur wheat until well combined. Set aside.
In a pan over medium heat, cook the remaining ground beef until browned. Add tomato paste and cook until all the liquid is absorbed. Remove from heat and let cool completely.
To assemble the Quipes, take 2 tablespoons of the bulgur wheat mixture and form it into a ball. Make a hole in the ball and shape the bottom part of the Quipe. Fill the hole with 1 tablespoon of the cooled ground beef mixture, then wrap the bulgur mixture around the filling, shaping the top part of the Quipe.
Repeat with the remaining bulgur wheat mixture and filling. Place the assembled Quipes on a parchment-lined tray and freeze for 20 minutes to set.
In a large pan over medium heat, add enough frying oil to cover the bottom, about 1 inch deep. Heat the oil until very hot.
Carefully add the Quipes to the hot oil and fry until golden brown, about 3-4 minutes per side.
Remove the Quipes from the oil and place them on a paper towel-lined plate to drain and cool slightly. Serve the Quipes warm and enjoy!
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Quipes
10 Quipes
105 minutes
15 minutes
Ingredients
¾ cup bulgar wheat
4 cups water
½ lbs ground beef
¼ cup Loisa Sofrito Rojo
1 tsp Loisa Organic Adobo
½ tsp Loisa Organic Sazón
½ tsp Loisa Sal Marina
1 tbsp tomato paste
Frying oil
Directions
Soak bulgur wheat in a large bowl of water for 1 hour. Drain and rinse the bulgur wheat until the water runs clear.
In a bowl, combine ground beef, Sofrito Rojo, Adobo, Sazón, and salt. Divide the mixture in half.
Mix half of the ground beef mixture with the bulgur wheat until well combined. Set aside.
In a pan over medium heat, cook the remaining ground beef until browned. Add tomato paste and cook until all the liquid is absorbed. Remove from heat and let cool completely.
To assemble the Quipes, take 2 tablespoons of the bulgur wheat mixture and form it into a ball. Make a hole in the ball and shape the bottom part of the Quipe. Fill the hole with 1 tablespoon of the cooled ground beef mixture, then wrap the bulgur mixture around the filling, shaping the top part of the Quipe.
Repeat with the remaining bulgur wheat mixture and filling. Place the assembled Quipes on a parchment-lined tray and freeze for 20 minutes to set.
In a large pan over medium heat, add enough frying oil to cover the bottom, about 1 inch deep. Heat the oil until very hot.
Carefully add the Quipes to the hot oil and fry until golden brown, about 3-4 minutes per side.
Remove the Quipes from the oil and place them on a paper towel-lined plate to drain and cool slightly. Serve the Quipes warm and enjoy!