Fried Potato Kibbeh Balls...The outer shell is made with mashed potatoes and kneaded with fine bulgur. The dough is stuffed with a filling of minced beef or lamb and walnuts, seasoned with sumac, allspice, cinnamon powder and chili flakes

                                                                                                                                                          Fried Potato Kibbeh Balls


Almost every family has a treasured recipe, and best recipes are those that are passed down from one generation to another. Today, I am sharing with you a precious recipe passed down to me by my grandma - on my father’s side.  I had lots of memories of it as a child. Fried Potato Kibbeh Balls! The outer shell  is made with mashed potatoes and fine bulgur.  The dough is stuffed with a filling of minced beef or lamb and walnuts, seasoned with sumac, allspice, cinnamon powder and chili flakes.  I am pretty sure that you are all familiar with the meat kibbeh balls, but  these are equally tasty (if not better). A good potato kibbeh should be crispy on the outside and moist inside. The recipe may sound time-consuming, but these kibbeh balls are definitely worth it.  Making an oval shaped kibbeh may be challenging a bit, but may be mastered with a few tries.  These kibbeh balls freeze perfectly and can go directly from freezer to fryer.  The recipe makes about 30 pieces.






400g./14 oz.  potatoes

2 1/2 cups fine bulgur

½ cup boiling water, to knead the bulgur

1 small onion, finely chopped

1 teaspoon salt

¼ teaspoon black pepper

¼ teaspoon cinnamon powder

¼ teaspoon cumin powder

1/4 teaspoon chili flakes, optional



Stuffing ingredients:

200g. /7 oz. minced beef or lamb

4 medium-sized onions, finely chopped

Salt to taste

¼ cup canola oil

½ teaspoon sumac, optional

A dash of white pepper

A dash of cinnamon powder

¾ cup walnuts, roughly chopped

A dash of chili flakes, optional



Canola oil, for deep frying





  • Mix the fine bulgur with boiling water. 
  • In the meantime, place the onion, black pepper, cinnamon powder, cumin powder and chili flakes in a food processor and blend. Add this mix to the soaked bulgur and set aside for 1 hour.
  • Place the potatoes in a pot and cover with water.  Bring to a boil, cover the pot and then reduce heat to low and cook until tender for about 30 minutes.  Drain and cool.
  • Peel the potatoes and mash using a ricer or a potato masher.  Set aside.
  • After 1 hour, knead the soaked bulgur while gradually adding ½ cup of cold water.  Knead for about 15 minutes (the more you knead the better the result).  The bulgur should be much softer at this point.
  • Add the mashed potatoes and salt to the bulgur and knead well until the mixture is fully integrated.



Now prepare the stuffing:

  • Place the ground meat in a skillet over medium heat.  Add the canola oil and sauté the meat for 7-10 minutes.
  • Add the onions and cook for an additional 5-7 minutes.
  • Add the salt, sumac, white pepper, cinnamon powder and chili flakes.  Mix well and add the roughly chopped walnuts.  Set aside to cool down.



Putting it together:

  • Once the filling has cooled down to room temperature, we can start working with potato kibbeh dough.
  • Divide the kibbeh dough to small balls roughly the size of an egg.
  • Using damp hands, create a hole in each ball with your index finger.
  • Gradually flatten the dough and elongate the sides.  Make sure you do not tear it.
  • Place one teaspoon of the filling inside and seal it. Repeat as necessary.
  • Freeze the potato kibbeh balls for at least 30 minutes before frying.
  • Heat up the canola oil in a deep fryer to an adequate frying temperatue and fry every 4 together.
  • Cook to crispy and brown (about 10 minutes).  Remove with a slotted spoon and drain on a paper towel.  Serve warm.


 Tips for successful potato kibbeh balls:

  •        Soak bulgur in boiling water for crispy potato kibbeh balls

  •        Knead the bulgur thoroughly with your hands and never use a food processor.

  •        Mash the potatoes using a ricer or a potato masher, and never use a food processor.

  •        Freeze the potato kibbeh balls for a minimum of 40 minutes before frying (to help the kibbeh balls firm up a bit).

  •        Oil should be so hot when frying the balls.

  •        Do not fry all the potato kibbeh at once, this will reduce the temperature of the oil.  Fry every four pieces to avoid a mushy kibbeh.​


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Marhaba, and welcome to my blog! Discover the secrets behind the symphonies of flavor that make up Lebanese cuisine. Join my blog and take a sneak peak at my cookbook, Hadia... Lebanese Style Recipes .