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Home » Vegan Lebanese Recipes

Potato Kibbeh

Published: May 3, 2025 by Janelle Hama *This post may contain affiliate links. Disclosure

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Cold Lebanese potato kibbeh is made with fluffy mashed potato, fine bulgur, fragrant fresh herbs and spices that are finished with silky extra virgin olive oil.


Potato kibbeh, also known as kibbet batata in Arabic, is a Middle Eastern meatless tartare, a vegetarian or vegan alternative to kibbeh nayyeh, which is generally made with ground raw lamb.

Instead of lamb, this dish uses potato as the main ingredient and it is fabulous! I recently made this for a family gathering and one of my brothers declared it the best cold kibbeh he ever had. I would have to agree with him, for such little ingredients, there is quite a lot of flavor.

It is often served as part of a mezze or as a side dish, with pita bread used to scoop it up like this version called kamounet banadoura, a kibbeh made with tomatoes. There is also a baked vegetarian kibbeh made in a tray or fried pumpkin kibbeh balls, both worth checking out.

a white plate with mashed potato and bughul topped with olive oil and red chillies
Gosh I love eating potato kibbeh, I always seem to overeat it!

Ingredients You’ll Need

The complete list of ingredients with measurements, can be found in the full recipe card below.

Yes, you guessed it, potatoes are the main ingredient in this delicious Lebanese side dish. It’s best to select a potato suitable for mashing, such as an all-rounder or Yukon Gold. Avoid waxy or red-skinned potatoes.

Rehydrated fine bulgur (cracked wheat) is the other key ingredient and will be blended with the mashed potato. Do not use coarse bulgur; the texture will differ, as the aim is for a smooth mixture.

Fine bulgur can be found at your local Middle Eastern grocer or get it here .

To flavor kibbet batata, a raw onion is added for its sharp taste and added moisture. It is minced in a food processor along with fresh basil and thyme, which are integral to achieving a distinctive, fragrant flavor. Avoid using dry herbs; fresh is best in this recipe.

Some Lebanese 7 spice is added for a touch of warmth. I like to make my blend strong, so a little goes a long way. I also love to use this kamouneh spice mix which is made for these types of dishes, that link will take you to how to make the blend, in the video, I use it to flavor this recipe.

I recommend using the best quality extra virgin olive oil as it adds such depth to the taste over the overall potato kibbeh. If you’re oil-free, you can skip it, but it’s worth including if possible.

Variations

I love using ample black pepper to give kibbet batata a nice pepperiness. If you prefer, you can substitute this with chili, either fresh or dry.

Occasionally, I add dry toasted walnuts or pine nuts to the herb mix, presenting a delicious nutty flavor. Try adding a handful and processing with the herbs and onion.

basil, onion, potato, burghul, oil, thyme, 7 spice, salt and pepper laid out on a white bench

Janelle's Tips 

Allow the bulgur ample time to hydrate and soften, otherwise, it can remain crunchy. This is why I like to soak it in boiling water after washing it and letting it sit while I get on with the rest of the recipe.

The mixture should be free of any lumps of potato. To achieve this, use a potato ricer to thoroughly mash the potatoes. After mashing, use your hands to knead and feel the mixture. Additionally, ensure that there are no large pieces of herbs or onion present. This is the potato ricer I use.

If storing potato kibbeh in the fridge, it will harden a little, making it easier to eat with pita bread. It will keep in the fridge for up to a week in an airtight container.

a white plate with potato and bulgur past with some of it smeared off

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

a white plate with mashed potato and bughul topped with olive oil and red chillies

Potato Kibbeh

Cold Lebanese potato kibbeh is made with fluffy mashed potato, fine bulgur, fragrant fresh herbs and spices that are finished with silky extra virgin olive oil.
Print Pin Rate Save Recipe Saved Recipe
Course: Appetizer, lunch, Side Dish
Cuisine: Lebanese
Diet: Vegan
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 6 servings
Author: Janelle Hama

Ingredients

  • 750 grams Potatoes
  • 1 cup Fine bulgur
  • 1 teaspoon Lebanese 7 spice
  • 1 large Onion peeled and quartered
  • ¼ cup Thyme leaves fresh
  • ¼ cup Basil leaves fresh
  • 2 teaspoon Salt to taste
  • 1½ teaspoon Cracked black pepper
  • 1 tablespoon Olive Oil extra virgin + extra for topping
  • Boiling water for soaking fine bulgur
  • Cold water for boiling potatoes
Metric - US Customary
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Instructions

  • In a bowl, add the fine bulgur and submerge it in 2cm (¾”) of boiling water. Set aside for at least 20 minutes to hydrate fully.
    two bowls one with bulgur soaking in water, the other with hydrated bulgur
  • Wash, peel, and quarter the potatoes. Place them in a large pot, cover with cold water (about 2.5cm/1” above the potatoes), add a pinch of salt, and bring to a boil. Reduce heat to a simmer and cook for 10–20 minutes, or until tender when pierced with a fork.
    Drain the potatoes well, then mash until smooth. Spread the mashed potatoes onto a baking sheet to cool evenly to room temperature.
    a hand mashing potatoes with a potato masher
  • In a food processor, add the basil, thyme, Lebanese 7 spice, onion, salt, pepper, and 1 tablespoon of olive oil. Blend into a coarse, thick paste, scraping down the sides as needed.
    a food processor bowl filled with fresh herbs, onion, and spices
  • In a mixing bowl, combine the cooled mashed potatoes, soaked bulgur, and herb paste. Use your hands to mix thoroughly, breaking down any lumps.
    Taste and adjust seasoning as needed.
    Flatten the mixture onto a serving plate, use the tip of a spoon handle to create a pattern, and drizzle with extra virgin olive oil. Serve cold.
    a glass bowl with a mix of hydrated bulgur, mashed potato and herb onion mix

Video


Notes

Time doesn't account for cooling mash down.  I like to do this the day before if I can.
Potato kibbeh is perfect to be served with taboule or with a side of fresh vegetables such as radish, mint leaves, cucumber and white onion which are placed in a piece of Lebanese pita bread with the kibbeh and then eaten together, however I love eating mine in lettuce cups. 
 

Nutrition

Calories: 211kcal | Carbohydrates: 43g | Protein: 6g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 788mg | Potassium: 683mg | Fiber: 8g | Sugar: 2g | Vitamin A: 151IU | Vitamin C: 30mg | Calcium: 43mg | Iron: 2mg

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.


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    5 from 33 votes (32 ratings without comment)

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    Recipe Rating




  1. Jamila

    November 09, 2022 at 9:52 am

    5 stars
    Those herbs are the perfect combination in this kibbet batata, my family makes it similarly, but it is not as tasty as this one. It's a new favorite now.

    Reply
    • Janelle Hama

      November 09, 2022 at 3:16 pm

      Thank you for your kind words Jamila. Sahtein

      Reply

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