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.
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 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.
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 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
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.
- 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.
- 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.
- 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.
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