{"id":8732,"date":"2014-06-18T14:08:50","date_gmt":"2014-06-18T14:08:50","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=8732"},"modified":"2025-03-28T21:15:04","modified_gmt":"2025-03-28T21:15:04","slug":"fried-potato-kibbeh-balls","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/fried-potato-kibbeh-balls\/","title":{"rendered":"Fried Potato Kibbeh Balls"},"content":{"rendered":"

Fried Potato Kibbeh Balls<\/h1>\n

As the name suggests, the key ingredient in this kibbeh is potatoes. Over years, I was so eager to share this version with my friends many of whom had never before tried or heard of the quintessentially fried potato kibbeh ball recipe. They\u2019re all acquainted with meat kibbeh balls, though it may seem strange, that most of them have never stepped foot in Lebanon; the vegetarian version is so full of flavor, even the meat eaters forget that every bite is plant-based, but still I have provided you also with an option of meat filling, so it\u2019s actually two recipes in one, equally suited for snacking as for a main course. Watch the detailed video tutorial below.<\/p>\n

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A truly good old-fashioned Lebanese recipe.<\/h3>\n

The fried ball stuffed croquettes have an outer shell made with mashed potatoes, fine bulgur and a healthy dose of spices; they are stuffed with a leafy green chickpea and onion filling that sing with flavor, but I also provided you with a spicy filling of minced meat for the meat lovers. A good potato kibbeh should be crispy on the outside with a moist inside, and fried to a golden perfection, this is truly a good old-fashioned Lebanese recipe.<\/p>\n

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Grandma you\u2019re the best!<\/h3>\n

Almost every family has a treasured recipe, and best recipes are those that are passed down from one generation to another. This precious potato kibbeh has been passed down to me by my grandma \u2013 on my father\u2019s side, and had lots of memories of it as a child when she made it on special occasions. The only time, growing up, we were allowed to eat kibbeh for breakfast was when we spent the night at grandma\u2019s house, because rules are meant to be broken there and she spoiled us like no other, it was her specialty and the best part was when she called us to the kitchen to watch her fry the kibbeh balls that were laid side by side on the platter, ready\u00a0 to be fried, she had to show up with at least four dozen that were devoured within minutes! Her food was great and thankfully she shared her recipe with me. I make it often for family parties in memory of her, and it\u2019s still as good as I remember, I haven\u2019t changed anything other than I added cornstarch for the kibbeh dough for more crunch.<\/p>\n

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The challenging part!<\/h3>\n

Making an oval shaped kibbeh may be challenging a bit, but would be mastered with a few tries. The best way to learn kibbeh crafting is visually, the detailed video tutorial is handy to learn and absorb the technique.<\/p>\n

Tips for successful potato kibbeh balls:<\/h1>\n