Kibbet Batata/ Potato Kibbeh
Lebanese cuisine offers a wide variety of kibbeh dishes. Some are vegan while others may have meat. Here is a scrumptious kibbeh that features potatoes, bulgur, onion, olive oil and kibbeh spice. The recipe may vary from one region to another. Today, I am sharing a Southern Lebanese way of making potato kibbeh. The Souther Lebanese cuisine is incredibly simple and frugal that predominantly relies on ingredients that are natural from the earth where inhabitants have farmed for hundreds of years – tomatoes, potatoes, bulgur, olive oil, lemon, onions and citrus fruits.
What makes the dish Southern (Jnoubi) is the kibbeh spice (kamouneh). If you want the best outcome, use a good quality of kibbeh spice! I know, most of you don’t have the spice or even haven’t heard of it! Don't despair; you can find it at Middle Eastern specialty stores or follow this sacred recipe gifted to me by my mom.
Potato Kibbeh is quite healthy, tasty and inviting. This is particularly a staple at our house; we make it at least 2 times a month! Serve it with radishes and fresh mint leaves and drizzle some more extra virgin olive oil over the dish just before serving. How delicious!
Kibbeh spice is a mixture of spices that is native to southern Lebanon
Using the food processor, finely blend the onion, mint leaves, 1 tablespoon of bulgur and kibbeh spice
The end result looks like this! This is called kamouneh( cumin fusion)
- 4 medium-sized potatoes, peeled and cut into medium-sized cubes
- ¼ cup fine bulgur
- ½ cup water
- 3 tablespoons olive oil
- ½ teaspoon salt or to taste
- ½ an onion, finely chopped
- 2 tablespoon fine bulgur, to add it later to the kibbeh spice
- 1 teaspoon kibbeh spice, check the recipe at the bottom of the page
- 3 sprigs fresh mint
- Using the food processor, finely blend the onion, mint leaves, 1 tablespoon of bulgur and kibbeh spice. This is called kamouneh( cumin fusion). Set aside.
- Place the cubed potatoes in a pot, add water and cook over high heat. Once the water starts boiling, reduce heat to low and cover up. Cook for 40 minutes or until the potatoes are soft all the way through.
- Mash the potatoes using a potato masher.
- Mix the bulgur with 4 tablespoons of water and let it sit for 20 minutes.
- Add the soaked bulgur to the potatoes and add the olive oil and the rest of water to the mix.
- Add the kamouneh (cumin fusion) and mix thoroughly. Your potato kibbeh is now ready to be served.
- Spread the potato kibbeh onto a serving plate. Drizzle some more olive oil on top and garnish with radishes and onion wedges. Serve with Lebanese bread.
- ½ teaspoon cumin seeds
- 4 dried edible rosebuds
- ½ teaspoon dried basil
- ½ teaspoon dried marjoram
- ¼ teaspoon dried mint
- 2 black peppercorns
- A dash of allspice
- Mix together and use the desired amount and store the rest in an airtight container for multiple uses.
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