Quipe (or Kipe)

Servings 6


  • 1 cup #1 Fine or #2 Medium Bulgur Wheat
  • 1-1/4 lb. ground beef
  • 2 cups oil
  • 2 leaves basil chopped finely
  • 1 tbsp. tomato paste
  • 1/4 cup raisins
  • 1 tsp. salt
  • 1 small Red onion
  • 1 green pepper


  • Quipe (or Kipe) owes its origins to the Middle East immigrants who moved to the southern part of the Dominican Republic in the 19th century. Today they are an indispensable member of their picadera platter. Before starting to cook: Put the bulgur wheat in a bowl and cover with water. Now add four more cups of water and let it sit for 4 hours.
  • Drain the leftover water from the bulgur wheat. Squeeze the water out of the wheat. Chop the red onion into small cubes of about 1/2 cm. Cut the green pepper and get rid of the seeds. Chop the green peppers into small cubes about the same size as the onions. Put the ground beef in a bowl, mix the pepper and the onion, add a pinch of oregano, pinch of pepper and a tsp. of salt. Reserve half the meat.
  • In a shallow pan, heat a tsp. of oil. Add the ground beef and stir so it cooks uniformly. Add 2 Tbsp. of water and the tomato paste. Let simmer at medium heat. Adjust water when necessary. When the meat is ready, let all the liquid evaporate, adjust salt to taste. Turn off the heat and reserve. In a deep bowl mix in the meat that you had left uncooked, wheat, onion and pepper, herbs and spices. Put 2 Tbsp. of the mixture in the palm of your hand. Flatten it and put a tsp. of the cooked meat in the center. Roll the wheat mixture over it forming small rolls, seal the ends. Deep-fry immediately; serve warm.