Kibbet Batata / Potato Kibbeh
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!
Kibbet Batata / Potato Kibbeh
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 above!
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!
Ingredients:
- 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
Directions:
- 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!
Other than potato kibbeh, there is a family of vegan kibbeh dishes in Lebanon that deserve a spot. We’ve got plenty of delicious Lebanese dishes suitable for those abstaining from meat!
- Loubia Bzeit
- Pumpkin Kibbeh
- Tomato kibbeh
- Lebanese Moussaka
- Mashed Potatoes with herbs and walnuts
- Tabbouleh
- Fattoush
- Split lentil soup
- Brown lentil soup
- Adas bhamod soup
- Vegan Lebanese Style lima beans stew
- Potato, green bean and avocado salad
- Fried cauliflower with tahini
- Baba ghanouj
- Raheb
- Foul medames
- Mujadara hamra
- Mujadara makbousa
- Mujadara with bulgur
- Lebanese Kaaki
- Pita bread
- Olive makdous
- Taratour
- Lebanese garlic toum
- Lebanese pickles
- Lebanese dried fava beans with cumin
- Awamat (dessert)
- Fistkieh (sticky peanut bars)
- Jazarieh
- Moufataka (dessert)
- Quince jam
- Lebanese dried fig jam
You might like to learn about Lebanese-Style Mashed Potatoes with walnuts and herbs
The book is now available, with free shipping for prime members on Amazon, grab a copy! Available for order also: Antoine Online
The recipe for the “Potato Kibbeh” was posted on March 2015, the photos and text were updated on July, 2019!
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Instructions
No Steps Found !
- Course : MAIN DISHES
- Recipe Type : LEBANESE RECIPES, MAIN DISHES, MAIN DISHES
- Ingredient : Kibbeh Spice, Olive Oil
22 Responses to Kibbet Batata / Potato Kibbeh
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December 15, 2021
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About Chef
Hadia Zebib
I am Hadia, the face behind Hadia’s Lebanese Cuisine. I grew up in Beirut Lebanon and I currently reside in Kinshasa, Congo with my husband and my three adorable sons, ...
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I havent had something like this but really sounds hearty more than a side dish I think I could eat this for lunch without anything else .. nice job
Agreed Claudia, with some radishes, pita bread and olive oil, it could be served as a main without anything else! Happy you liked!!
Hadia!!! Thank you sooooooo much for sharing your family recipe for kibbeh! I love this recipe, and I am in love w/the spice mixture. Question, IF one can’t find the rosebuds, is there any type of substitute??? Fabulous recipes always! Oh, how I’d love to sit at your table!! xo ~ally
Thank you Ally, sorry for the late answer, Happy to know you liked the potato kibbeh, as for the rosebuds if it is difficult for you to find, just skip it, it will still be fine dear!!
I’ve only ever seen meat kibbeh but now I’m intrigued to try vegetarian ones. Thanks for the info on spicing too.
Thank you Caroline, there are various kibbeh recipes in Lebanon , lentil kibbeh, potato kibbeh, pumpkin kibbeh, tomato kibbeh and even a fish kibbeh, so there is a kibbeh family in Lebanon that dereve a spot other than the meat kibbeh! Xo xo!
Have never had this dish before but I love the kibbeh spice mix you use so I know I will love this!
Thank you Robin, I hope you give a try! Xo xo!
I have never heard of this dish … the flavors sound incredible!
Thank you Michaela, the kibbeh spice takes the dish to another level of flavor!
I love this kibbeh! Thank you for posting! For people like myself who are gluten sensitive, I make it with cooked quinoa, or kasha (groung buckwheat) that I soak in hot water. For those who can’t have grains (even though buckwheat is not a grain, but a seed), in autoimmune cases, I use hemp seeds. I hope this helps people with health issues, and please use organic potatoes. Potatoes are one of those vegetables that must be consumed organic. To our good health!
Thank you Hripsime, for the gluten free helpful suggestions, and I like the idea of quinoa in making “potato kibbeh”! Xo xo!
I love this dish! I have had it with chopped walnuts. Adds a nice nutty bite . 😊
Mashed potatoes, dried mint, olive oil and walnuts make a fantastic dish.So I agree with you, walnuts add a lovely crunch. Xo xo Hoda!
I grew up eating kibbe naya and senia.
But think I will love this.
Is your spice the Syrian Pepper or Seven Spice so popular in the grape leaves?
Thank you.
Hi Steven, then you are acquanited with the flavors, if you have had kibbeh nayyeh and kibbeh bil soneyieh. The kamouneh is a blend of spice that is native to South Lebanon. It has a sharp taste and smell, but if added in moderation it adds such a lovely depth of flavor to lots of kibbeh recipes. Welcome Steven!
Hello, Hadia! I made your recipe for pumpkin kibbe for the first time and it was a success and very easy to make. Next I will try the potato kibbe! I am lebanese-american and I grew up on many of the Kibbe recipes. Of course, my favorite is kibbe nayye. There is no other food that I crave all the time but this one!
Thanks for finally writing about > Kibbet Batata / Potato Kibbeh | Hadias Lebanese Cuisine < Loved it!
Hi Hadia. I grew up with these kinds of dishes, and have been looking for specifically this type of vegan kibbeh recipe for a little while. I found a few others, but in fact yours is not only the most “authentic” in my opinion, it is also the simplest (which the best dishes often tend to be)! Simple list of natural ingredients, straightforward preparation, and the taste is exactly correct, what I was looking for. Thank you, for the recipe, and the pleasant taste nostalgia of my youth. You are very talented.
Thank you Joseph for taking the time to leave your review here, I am glad to know that this dish brought you back fond memories of youth, and thank you for the kind words, much appreciated, xoxo