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–+ servings
a white plate with mashed potato and bughul topped with olive oil and red chillies
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5 from 33 votes

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, lunch, Side Dish
Cuisine: Lebanese
Diet: Vegan
Servings: 6 servings
Calories: 211kcal
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

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.
    1 cup Fine bulgur, Boiling water
    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.
    750 grams Potatoes, Cold water
    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.
    1 teaspoon Lebanese 7 spice, 1 large Onion, ¼ cup Thyme leaves, ¼ cup Basil leaves, 2 teaspoon Salt, 1½ teaspoon Cracked black pepper, 1 tablespoon Olive Oil
    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