Kibbet batata
Kibbet batata, from above
VegVeganLebanon

Kibbet batata

Potato and bulgur kibbeh baked with onions and walnuts. Vegan, golden and very moreish.

75 minTime
8 gProtein each
mediumSpice
Potato kibbeh2 chapters · 1 min read

Make it your way

Grandma's wayPotato and bulgur kibbeh with onion and walnut filling.
The original
347kcalsame
8 gproteinsame
8 gfibresame
75minutessame

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Potato800 g, boiled and mashed
Bulgur (bulgur wheat)1 cup fine bulgur, soaked and squeezed
Onion3 (1 grated, 2 sliced)
Cumin powder (ground cumin)1 tsp
Baharat1 tsp
Red chilli powder (indian red chili powder)½ tsp (Aleppo pepper if you have it)
Mint leaves1 tsp dried
Walnuts⅓ cup, chopped
Sumac1½ tsp
Cooking oil (vegetable oil)¼ cup
Saltto taste

Method

4 steps
  1. 1Knead the mashed potato with bulgur, grated onion, cumin, baharat, chilli, mint and salt into a smooth dough.
  2. 2Fry the sliced onions in half the oil until golden, then add walnuts and sumac.
  3. 3Press half the dough into an oiled tray, spread the onion filling, and cover with the rest. Score into diamonds.
  4. 4Drizzle with remaining oil and bake at 200°C until golden and crisp at the edges.
Serve it like this

Cut into diamonds and serve with pickles, olives, fresh mint and tomatoes.

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Make it a meal

What goes with Kibbet batata: a bread or rice, a side, something to drink and something sweet.

Bread or rice Sayadieh75 min
Bread or rice Manakish za'atar90 min
On the side Tabbouleh30 min
On the side Fattoush25 min
To drink Jallab5 min
Something sweet Gulab jamun60 min
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