Dominican-Lebanese kibbeh (Kipes/quipes) from Caribe: A Caribbean Cookbook with History (page 44) by Keshia Sakarah

  • sea salt
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  • rapeseed oil
  • Show all ingredients...
  • Serves : 16

  • EYB Comments

    Bulgur wheat soaks for 4-5 hours; kipes chill for at least 1 hour before frying. You may use the Sofrito recipe on page 299. Can substitute canola oil or olive oil for rapeseed oil, fresh oregano for dried oregano, and chadon beni for coriander.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Bulgur wheat soaks for 4-5 hours; kipes chill for at least 1 hour before frying. You may use the Sofrito recipe on page 299. Can substitute canola oil or olive oil for rapeseed oil, fresh oregano for dried oregano, and chadon beni for coriander.

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