Potato Kibbeh (Kibbet Batata)
Potato kibbeh, or kibbet batata, is a delicious, vegan take on Lebanon's popular meat kibbeh. It's a delicious mezze appetizer made from mashed potatoes, bulgar wheat, fresh herbs, and spices.
Servings: 6
Ingredients
- 4 to 5 medium potatoes about 2 lbs or 1 kg
- 1 cup fine bulgar wheat about 170 gr or 6 ounces
- ½ cup fresh parsley chopped
- 1 teaspoon dried mint
- 1 to 2 sprigs green onion chopped
- ½ cup olive oil
- 1 teaspoon all spice
- 1 teaspoon Lebanese 7 spices
- ¼ teaspoon black pepper
- salt to taste
Instructions
- Wash and drain the bulgur.
- Wash, peel, boil, and mash the potatoes.
- Place the washed bulgur in a large mixing bowl, top it with the mashed potatoes.
- Next add in the chopped parsley, green onions, dried mint, spices, and salt.
- Knead everything together to allow the flavors to be evenly distributed. Add in drizzles of olive oil as you knead.
- Spoon the mixture into a large serving plate and use a spatula to spread it out.
- Drizzle with some more olive oil and serve.
Notes
- Serve cold.
- Storage: Store the potato kibbeh in an airtight container and keep it in the fridge for up to 5 days. This dish doesn't freeze well and must always be served fresh.
Nutrition
Serving: 1/6 dish | Calories: 384kcal | Carbohydrates: 49g | Protein: 7g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 16g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 328mg | Fiber: 6g | Sugar: 3g