Lebanese potato kibbeh, or Kibbet Batata, is a traditional Southern Lebanese dish made with potatoes, fine bulgur, onion, olive oil, fresh mint, and aromatic kibbeh spices. Naturally vegan and wonderfully comforting, this simple potato kibbeh is a delicious example of how humble ingredients can create something truly special.

The Beauty of Naturally Vegan Cooking

Plant-based cooking continues to grow in popularity, and for good reason. It’s no longer limited to boring salads that everyone has to force themselves to eat! Over the years, home cooks and chefs around the world have discovered countless naturally plant-based dishes from different cuisines—dishes that have always been made this way, long before plant-based cooking became a growing trend.

This potato kibbeh is one of them, with hearty potatoes taking center stage to create a satisfying and flavorful dish all on their own. Whether you follow a plant-based diet or simply want to enjoy more meat-free meals, this potato kibbeh is sure to satisfy. It’s comforting, flavorful, and a delicious example of how traditional dishes can naturally fit into a plant-based lifestyle without needing to be reinvented or altered.

Simple Ingredients, Big Flavor

This scrumptious potato kibbeh features potatoes, bulgur, onion, olive oil, and kibbeh spice. The recipe varies from region to region, and this version reflects a popular Southern Lebanese way of preparing it.

What Makes This Kibbeh Southern?

What makes this dish southern (jnoubi) is the kibbeh spice (kamouneh). While kibbeh spice is widely available in most spice shops in Lebanon, it remains relatively unknown abroad and hasn’t conquered the world—yet! This distinctive spice, with its unique flavor, deserves a place in every pantry. Its pungent earthiness adds flavor and depth to even the humblest recipes, from tomato kibbeh and kibbet addas to frakeh—the recipes are all in the book!

Where to Find Kibbeh Spice

For the best results, use a good-quality kibbeh spice. I know, most of you probably don’t have it in your pantry—or may not have even heard of it! Don’t despair: you can find it at some Middle Eastern specialty stores, or you can follow this sacred recipe, gifted to me by my mom.

An Inexpensive Dish Worth Sharing

Potato Kibbeh is healthy, delicious, and wonderfully inviting. It’s a staple in our house, and we make it at least twice a month! Serve it with radishes and fresh mint leaves, and drizzle a little extra-virgin olive oil over the dish just before serving. How delicious!

Potato kibbeh, or Kibbet Batata, is a great example of how mostly inexpensive ingredients can be turned into a dish that tastes special—special enough to serve to friends.

Making the Cumin Fusion

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

The end result looks like this! This is called kamouneh (a cumin blend), and it’s what adds depth to the humble potato kibbeh.

The Secret Behind Humble Ingredients

I think the person who invented kamouneh must have been a genius! This blend came to the rescue of all the humble ingredients people used back then—potatoes, tomatoes, lentils, and more—and made everything taste so much more remarkable!

How to Make Potato Kibbeh (Kibbet Batata)

Using a food processor, finely blend the onion, mint leaves, 1 tablespoon of bulgur, and kibbeh spice. This mixture is called kamouneh (cumin fusion). Set aside.

Place the cubed potatoes in a pot, add enough water to cover them, and cook over high heat. Once the water begins to boil, reduce the heat to low and cover the pot. Cook for about 40 minutes, or until the potatoes are completely tender. Drain and set aside.

Mash the potatoes using a potato masher.

Meanwhile, hydrate the bulgur with 4 tablespoons of water and let it sit for 20 minutes.

Add the soaked bulgur to the mashed potatoes, then add the olive oil and the remaining water. Stir in the kamouneh and mix thoroughly until all the ingredients are well combined.

Your potato kibbeh is now ready to serve. Transfer the mixture to a large serving dish and spread it evenly.

Serve with pita bread, fresh mint leaves, radishes, sliced onions, and a drizzle of olive oil.

Alternatively, you can shape the kibbeh into individual portions. Divide the mixture into egg-sized portions and press each one gently in the palm of your hand to form its shape, using your hands as a mold.

You can watch the video below to see the entire preparation and shaping process.

Consider serving at parties!

This is a great dish for gatherings. If you’re serving it at a party, consider dividing the mixture into egg-shaped portions and pressing each portion gently in the palm of your hand to give it its shape. Your hands essentially serve as the mold. The portions stay pretty and palatable, while your guests feel extra special when they’re treated to their own individual serving.

More Lebanese Vegan Kibbeh Recipes? We’ve Got You Covered!

Tomato Kibbeh

Fried Potato Kibbeh

Pumpkin Kibbeh

Avocado Kibbeh

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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

This scrumptious potato kibbeh is made with potatoes, bulgur, onion, olive oil, and kibbeh spices. The recipe varies from one region to another, and this is a popular southern Lebanese way of preparing it.

Southern Lebanese cuisine is incredibly simple and frugal, relying predominantly on natural, locally grown ingredients—many of which have been cultivated by local communities for hundreds of years.

Ingredients

 

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Potato Kibbeh

• ▢ 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 later to the kibbeh spice mixture
• ▢ ½ teaspoon kibbeh spice see 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 all the spices together. Use the desired amount for the recipe and store the remaining spice mixture in an airtight container for future use.

Instructions

 

• Mix together the kibbeh spice ingredients, use the desired amount, and store the rest in an airtight container for future use.
  
• Using a food processor, finely blend the onion, mint leaves, 1 tablespoon of bulgur, and kibbeh spice. This mixture is called kamouneh (cumin fusion). Set aside.
• Place the cubed potatoes in a pot, add enough water to cover them, and cook over high heat. Once the water starts boiling, reduce the heat to low and cover the pot. Cook for 40 minutes, or until the potatoes are tender all the way through. Drain and set aside.
• Mash the potatoes with a potato masher.
• Hydrate the bulgur with 4 tablespoons of water, then let it sit for 20 minutes.
• Add the soaked bulgur to the potatoes, then add the olive oil and the remaining water to the mixture.
• Stir in the kamouneh (cumin fusion) and mix thoroughly. Your potato kibbeh is now ready to serve.

  Transfer the mixture to a large serving dish and spread it neatly. Serve with pita bread, fresh mint leaves, radishes, sliced onions, and a drizzle of olive oil.

  Alternatively, divide the mixture into egg-shaped portions and press each portion gently in the palm of your hand until it takes shape. Your hands are essentially serving as a mold.

  You can watch the entire process in the video above. Heavenly!
  

Video

Keyword kibbetbatata, Lebanese potato kibbeh, potatokibbeh, vegan kibbeh recipe

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