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.
What is Potato Kibbeh?
Potato kibbeh, also known as kibbet batata, is a Middle Eastern meatless tartare, a vegetarian or vegan alternative to cold kibbeh nayyeh, which is generally made with ground raw lamb.
Instead of lamb, this dish uses potato as the main ingredient.
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.
How To Pronounce Kibbet Batata
In Arabic, it is pronounced as kib-bet ba-ta-ta. Two words with easy and clear syllables.
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.
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 not contain lumps of potato. Use a potato masher to thoroughly mash and then use your hands to knead and feel the mixture. It should also not have large pieces of herbs and onion.
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.
For fans of Lebanese food and the humble spud, try my potato salad.
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
Potato Kibbeh
Ingredients
- 750 gram 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
Instructions
- In a bowl, add fine bulgur and submerge in 2cm (¾”) of boiling water. Set aside for at least 20 minutes to hydrate by soaking in all the water.
- Wash, peel, and quarter the potatoes. Boil the potatoes by placing them in a large pot, covering them with cold water (about 2.5cm/1” deep), adding a pinch of salt, bringing the water to a boil, then reducing the heat to a simmer. Cook for 10-20 minutes, depending on the size of the chunks, or until tender when pierced with a fork.Drain the boiled potatoes well, then mash them until smooth. Spread the mashed potatoes on a baking sheet to cool evenly to room temperature.
- In a food processor, add basil, thyme, Lebanese 7 spice, onion, salt, pepper, and one tablespoon of olive oil. Process until it has turned into a smooth but chunky paste. You may need to scrape the sides of the food processor a few times to make sure there are no large chunks.
- In a bowl, add the cooled mashed potatoes, the hydrated bulgur and the herb paste, then use your hands to combine everything together. Feel the mixture for any obvious lumps and break those down.Taste test and adjust salt and pepper as needed. Flatten the mixture onto a plate, use the handle tip of a spoon to create an indented pattern, and top with extra virgin olive oil. Serve cold. See the serving suggestion in the notes below.
Video
Notes
Nutrition
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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Jamila
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.
Janelle Hama
Thank you for your kind words Jamila. Sahtein