Quipes (Dominican Bulgur and Beef Croquettes)
Torpedo-shaped croquettes with a crisp shell of bulgur wheat and beef, filled with spiced minced beef, onion and raisins, then fried until golden. A Dominican street snack with Lebanese roots. Makes about 18.
Servings
Ingredients
Nutrition
Per serving
Steps
Soak the bulgur
Soak the in the warm water for 30 minutes until softened. Drain in a fine sieve and squeeze out as much water as you can with your hands.
- 250 g wheat
- 500 ml warm water
✅ Done when: bulgur is soft and most water is squeezed out
Make the filling
Heat 1 tablespoon of oil in a frying pan over medium heat and cook half of the onion for 4 minutes until soft and see-through. Add the garlic, 350 g of the beef, 1 teaspoon of salt and the pepper, and cook for 8 minutes, breaking up the meat, until browned with no pink left (71°C/160°F). Stir in the tomato paste and raisins and cook for 2 more minutes, then let it cool.
- 1 tbsp vegetable oil
- 1/2 onion onion
- 2 cloves garlic
- 350 g minced beef
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp tomato paste
- 30 g raisins
✅ Done when: beef is fully browned with no pink remaining
Make the shell dough
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Shape the quipes
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Fry
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Serve
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Soak the bulgur
Soak the in the warm water for 30 minutes until softened. Drain in a fine sieve and squeeze out as much water as you can with your hands.
- 250 g wheat
- 500 ml warm water
✅ Done when: bulgur is soft and most water is squeezed out
Make the filling
Heat 1 tablespoon of oil in a frying pan over medium heat and cook half of the onion for 4 minutes until soft and see-through. Add the garlic, 350 g of the beef, 1 teaspoon of salt and the pepper, and cook for 8 minutes, breaking up the meat, until browned with no pink left (71°C/160°F). Stir in the tomato paste and raisins and cook for 2 more minutes, then let it cool.
- 1 tbsp vegetable oil
- 1/2 onion onion
- 2 cloves garlic
- 350 g minced beef
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp tomato paste
- 30 g raisins
✅ Done when: beef is fully browned with no pink remaining
Make the shell dough
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Shape the quipes
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Fry
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Serve
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The Story Behind the Dish
Quipes are the Dominican version of Lebanese kibbeh. Lebanese, Syrian and Palestinian immigrants arrived in the Dominican Republic from the late 1800s, and their bulgur and meat croquettes became a much-loved local snack.
Today quipes are sold at bakeries, cafeterías and street stalls across the country and are a must at birthday parties.
⭐ Why It's Famous
Crunchy outside, savoury and slightly sweet inside, they show how deeply Middle Eastern cooking has shaped Dominican food.
💡 Fun Fact
The same croquette is called 'quibe' in Brazil and 'kibbeh' in Lebanon; Dominicans have made it their own with raisins and ketchup.
Dominican Republic, from Lebanon
18.49°N, -69.93°W
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