Dominican Kipes (Quipes) Recipe – Crispy Bulgur & Beef Fritters

Learn how to make authentic Dominican kipes (quipes), the golden, crispy bulgur and minced beef fritters that are a party staple! This recipe shows you step by step how to soak bulgur overnight, season the dough with onion, mint, adobo and black pepper, prepare the savory filling of ground beef, cubanelle pepper, garlic, cilantro, oregano and tomato sauce, shape the fritters and fry them to perfection.

Kipes originated as a Dominican adaptation of Lebanese kibbeh and were brought to the island by Middle Eastern immigrants in the early 1900s. Unlike traditional kibbeh made with lamb, this recipe uses beef for a rich flavor that’s perfect for entertaining.

Watch till the end for tips on keeping your kipes from falling apart, how to store leftovers, and what dips pair best. If you enjoyed this recipe, check out my Dominican fried plantains and cornmeal fritters!

Get the full written recipe here: https://kelvinskitchen.com/dominican-quipes-recipe

💼 INGREDIENTS
• Bulgur wheat, ground beef, onion, mint, adobo, black pepper
• Filling: ground beef, onion, cubanelle pepper, garlic, cilantro, oregano, tomato sauce, olives or alcaparrado, raisins (optional)
• Oil for frying

⏳ TIMESTAMPS
0:00 Intro & finished dish
0:15 What are kipes?
0:40 Soaking bulgur
1:20 Mixing dough
1:45 Preparing beef filling
2:40 Shaping & stuffing
3:15 Frying & serving
4:00 Tips & variations
4:30 Outro & what to watch next

All right, fam. Today we’re making Dominican key pests Kelvin style. These beauties are a Dominican spin on a Middle Eastern classic. And we’re doing them right. Golden, crunchy, juicy, and shaped by hand. And yes, they actually hold together. No binder necessary. You just have to treat them right. We start with the base. Fine, bulgar wheat. You’re going to soak it overnight. Don’t rush this step. That soak gives you the perfect texture. In the morning, drain out the water if there is any and pulse it in a food processor just until it’s cohesive. Think sticky, not mushy. Then season that with a hit of adobo and sa zone. That’s right. We’re seasoning the mixture, not just the meat. Why? Because every bite needs to slap. Now for the meat. Oh, this filling. We’re cooking down ground beef with chopped onion, garlic, red and green bell peppers, and our Dominican holy trinity. more adobo, more saone, and a little black pepper. Throw in some tomato paste if you’re feeling fancy, and cilantro for that fresh hit. Let that cool. You don’t want to melt your mixture, baby. Once everything’s ready, here’s the fun part, shaping. Roll the bular into little balls. Press your fingers into the center like you’re opening a mini cave. Stuff it with that beefy goodness. Then, close it up and roll it into that classic Keyst form. Football vibes. Dominican snack energy. Here’s the Kelvin trick. Freeze them for 30 minutes. This helps them firm up and hold shape when they hit the oil. No cracks, no leaks, just that golden perfection. Fry at 350° F until they’re deeply golden and calling your name. Listen, when they start talking back with that sizzle, that’s the sound of greatness. Now, here’s your mini soul snack for the day. Pressure reveals what preparation built. Show up ready and even the heat won’t break you. Just like these key pests. Plate them up with hot sauce or that creamy Dominican mayo ketchup magic and boom, you’ve got this snack that makes aunties jealous and guests silent. If this recipe gave you life, hit that like button. Drop a comment below telling me how your family does keys. And don’t forget to subscribe for more Latin flavor with heart and hustle. For the full written recipe, visit kelvinkitchen.com. Stay crispy, stay soulful, and as always, cook with purpose, season with sass.