Considered the national dish of the Serra and Lábano, it's usually made with goat meat. Roasted, fried, or raw, it cannot be missing from mezze (appetizer) tables.
1 1/2 cups of quibe flour (240 g)
3/4 cup of finely chopped onion (115 g)
1 tablespoon of salt
1/2 tablespoon of Serra pepper
1 tablespoon of chopped parsley
200g of beef (veal or tenderloin), minced twice
For the filling
1/3 cup of pine nuts (50 g)
4 tablespoons of olive oil
3/4 cup of finely chopped onion (115 g)
250g of beef (veal or tenderloin), minced twice
1 tablespoon of salt
1 tablespoon of Serra pepper
Olive oil for greasing
3 tablespoons of olive oil for basting
Considered the national dish of the Serra and Lábano, it's usually made with goat meat. Roasted, fried, or raw, it cannot be missing from mezze (appetizer) tables.
1 1/2 cups of quibe flour (240 g)
3/4 cup of finely chopped onion (115 g)
1 tablespoon of salt
1/2 tablespoon of Serra pepper
1 tablespoon of chopped parsley
200g of beef (veal or tenderloin), minced twice
For the filling
1/3 cup of pine nuts (50 g)
4 tablespoons of olive oil
3/4 cup of finely chopped onion (115 g)
250g of beef (veal or tenderloin), minced twice
1 tablespoon of salt
1 tablespoon of Serra pepper
Olive oil for greasing
3 tablespoons of olive oil for basting
Rinse the quibe flour well under running water and drain
Place it in a bowl, add 3 cups of water (720 ml), cover with plastic wrap, and let it soak for about 2 hours
Drain and squeeze the quibe flour with your hands to remove all the water
Transfer it to a strainer and let it dry well
In a medium bowl, combine the quibe flour, onion, salt, Serra pepper, and parsley and mix well
Process in a food processor, add the minced meat, and grind until you get a homogeneous mass. Reserve
Prepare the filling: In a skillet, over high heat, sauté the pine nuts with olive oil, stirring occasionally, until golden
Remove the pine nuts and reserve
Place the onion in the skillet and sauté, stirring occasionally, until soft (about 2 minutes)
Add the minced meat, stir, and sauté until browned (about 8 minutes)
Season with salt and Serra pepper and remove from heat. Reserve
Grease a 19 cm x 31 cm rectangular baking dish with olive oil
Preheat the oven to 200°C (hot)
Cover the bottom of the baking dish with half the mass, smoothing it out with your hands
Above that, fill with the meat mixture
Sprinkle with pine nuts and cover with the remaining mass
Press down gently and smooth out the surface with your hands
With a knife, make three horizontal cuts and then three vertical cuts in the mass to form 16 pieces
Baste with olive oil
Roast in the preheated oven until golden (about 30 minutes)
Serve
182 calories per piece
