Potato Kibbeh/ kIbbet batata! Vegan cooking keeps growing in popularity and for good reason, and the good thing is that plant based cooking is no longer just a boring salad that is begging everyone to eat! Over years, folks from all over the world have vegenized tons of recipes with great success. But have you you ever thought of kibbeh as a plant based dish? Yes, Lebanese cuisine has numerous, by nature, vegan friendly dishes that deserve a spot on including potato kibbeh!

When you mention the word kibbeh the first thing that pops to your mind is the raw meat kibbeh, baked kibbeh in a tray or even the football shaped kibbeh; you may never think of kibbeh as a plant based dish. Potatoes are hearty and can replace the meat easily. Right now I bet you are thinking how can potatoes replace meat? Well I tell you it can! Whether you’re a vegan or someone looking to cut down on meat consumption, this vegan style potato kibbeh is sure to satisfy!

The scrumptious potato kibbeh features potatoes, bulgur, onion, olive oil and kibbeh spice. The recipe may vary from one region to another. Here is a popular southern way of making potato kibbeh. Southern Lebanese cuisine is incredibly simple and frugal which predominantly relies on ingredients that are natural from the earth where inhabitants have farmed for hundreds of years – tomatoes, potatoes, bulgur wheat, olive oil, lemon, onions and citrus fruits.

What makes the dish southern (jnoubi) is the kibbeh spice (kamouneh). While kibbeh spice can widely be available in most spice stores in Lebanon, it remains unchallenged abroad and hasn’t concurred the world yet! The distinctive “kibbeh spice” with its unique flavor, deserves to be in every pantry.   Its pungent earthiness adds flavor and depth to even the most humble recipes, just like the tomato kibbeh, and kibbet addas, frakeh – recipes are in the book!  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 some 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!

Potato kibbeh/ Kibbet Batata is just a good ideas for turning mostly inexpensive ingredients into a dish that taste special, even special enough to serve friends.

First you need to make a cumin fusion, it is a blend of kibbeh spice, onion, mint leaves and just a bit of fine bulgur. Using a food processor, finely blend the mix together.

The end result looks like this! This is called kamouneh (cumin fusion), and this is what adds depth to the humble potato kibbeh. I think the person who invented kamouneh must have been a genius! The blend came to the rescue all the humble ingredients like potatoes, tomatoes and lentils people back then used  — it makes everything taste more remarkable!

How to make the Potato Kibbeh aka Kibbet Batata?

Using a food processor, finely blend the onion, mint leaves, 1 tablespoon of bulgur and kibbeh spice. This is called kamouneh( cumin fusion). Set aside. 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. Drain and set aside. Mash the potatoes using a potato masher. Hydrate 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. Stir in the kamouneh (cumin fusion) and mix thoroughly. Your potato kibbeh is now ready to be served.  Transfer  to a large serving dish and spread neatly.  Serve it with pita bread, mint leaves, radishes, sliced onions and olive oil. Alternatively, divide the mixture into egg-like portions, press each portion in the palm of your hand such that it takes its shape. Your hands here are serving as a mold. You can view the entire process in the video below.

Consider serving at parties!

Consider serving it at parties, it is a great dish for gatherings, but then consider dividing the mixture into egg-like portions, press each portion in the palm of your hand such that it takes its shape. Your hands here are serving as a mold. It stays pretty and palatable and your guests feel extra special by treating them to individual portions.

You will love the Lebanese fried potato kibbeh version as well!

Kibbet Batata / Potato Kibbeh

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Prep: 5 minutes minutes

Cook: 38 minutes minutes

Total Time 43 minutes minutes

Servings 2

Course

Appetizer

---

Main Course

Cuisine

Lebanese

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Description

The scrumptious potato kibbeh features potatoes, bulgur, onion, olive oil and kibbeh spice. The recipe may vary from one region to another. Here is a popular southern way of making potato kibbeh. Southern Lebanese cuisine is incredibly simple and frugal which predominantly relies on ingredients that are natural from the earth where inhabitants have farmed for hundreds of years.

Ingredients

 

1x2x3x

• ▢ 3 medium-sized potatoes peeled and cut into medium-sized cubes, Russet or Idaho potatoes
• ▢ ¼ cup fine bulgur
• ▢ ½ cup water
• ▢ 3 tablespoons olive oil
• ▢ ½ teaspoon salt or to taste
• ▢ ½ an onion finely chopped
• ▢ 1 tablespoon fine bulgur to add it later to the kibbeh spice
• ▢ ½ teaspoon kibbeh spice check the recipe below
• ▢ 3 sprigs fresh mint

Kibbeh spice:

• ▢ 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

Instructions

 

• Mix together the kibbeh spice ingredients, use the desired amount and store the rest in an airtight container for multiple uses.
  
• Using a 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. Drain and set aside
• Mash the potatoes using a potato masher.
• Hydrate 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.
• Stir in the kamouneh (cumin fusion) and mix thoroughly. Your potato kibbeh is now ready to be served. Transfer to a large serving dish and spread neatly. Serve it with pita bread, mint leaves, radishes, sliced onions and olive oil. Alternatively, divide the mixture into egg-like portions, press each portion in the palm of your hand such that it takes its shape. Your hands here are serving as a mold. You can view the entire process in the video above! Heavenly!
  

Video

Keyword kibbetbatata, potatokibbeh

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