Kibi Yucateco

Step by stepInstructions

1. Cover the bulgur with hot water and soak for 20 minutes, then squeeze it thoroughly dry.
2. Cook half the meat with half the onion and garlic until browned, then season with half the spices, mint, salt and pepper; this is the filling.
3. Knead the remaining raw meat with the soaked bulgur, remaining onion, garlic and spices, plus salt and pepper, until it forms a smooth, paste-like shell dough.
4. Wet your hands, take a ball of shell dough, and press it flat in your palm.
5. Place a spoonful of filling in the center and shape the dough around it into a pointed torpedo, sealing the seams completely.
6. Fry the kibis in 1 inch (2.5 cm) of hot oil, turning, until deep brown and crisp all over, about 6 minutes.
7. Drain and serve hot with lime wedges and habanero salsa.