📝 About This Recipe
A beloved staple of Lebanese home cooking, Kibbeh Batata is a silky, aromatic alternative to the traditional meat-based version. This dish combines velvety mashed potatoes with fine bulgur wheat, scented with the 'Kibbeh spice' trio of cumin, dried mint, and marjoram. Whether baked in a tray with a savory onion-walnut filling or served as a creamy mash, it represents the heart of Levantine mountain soul food.
🥗 Ingredients
The Potato Base (Kibbeh Dough)
- 1 kg Yukon Gold or Russet Potatoes (peeled and cubed)
- 1.5 cups Fine Brown Bulgur (rinsed and drained well)
- 1 small Yellow Onion (grated into a paste)
- 1 tablespoon Dried Mint (rubbed between palms)
- 1 teaspoon Ground Cumin
- to taste Salt and White Pepper
The Savory Stuffing (Hashweh)
- 3 large Yellow Onions (finely diced)
- 1/4 cup Extra Virgin Olive Oil (plus more for drizzling)
- 1/2 cup Walnuts (coarsely chopped)
- 1 tablespoon Pomegranate Molasses (for a tangy kick)
- 1 teaspoon Lebanese Seven Spices (Baharat)
- 1 teaspoon Sumac
For Baking and Garnish
- 1/3 cup Extra Virgin Olive Oil (to coat the tray and top)
- 3-4 pieces Fresh Mint Sprigs (for garnish)
👨🍳 Instructions
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1
Place the cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until very tender. Drain thoroughly and let them steam-dry for 2 minutes.
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2
While the potatoes cook, rinse the fine bulgur in a sieve and squeeze out every drop of excess water. Place the damp bulgur in a large mixing bowl; it will soften using the residual moisture from the potatoes.
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3
Mash the hot potatoes directly into the bowl with the bulgur using a potato ricer or masher until completely smooth. The heat from the potatoes will further bloom the bulgur grains.
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4
Add the grated onion paste, dried mint, cumin, salt, and white pepper to the potato-bulgur mixture. Knead by hand for 5 minutes until it forms a cohesive, dough-like paste. Cover and set aside.
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5
Prepare the stuffing: Heat 1/4 cup olive oil in a large skillet over medium heat. Add the diced onions and a pinch of salt. Sauté for 10-12 minutes until soft and golden brown.
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6
Stir in the chopped walnuts, seven spices, and sumac. Cook for another 2 minutes until the walnuts are toasted and fragrant.
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7
Remove the skillet from heat and stir in the pomegranate molasses. Taste and adjust seasoning. This is your 'Hashweh'.
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8
Preheat your oven to 400°F (200°C). Generously grease a 9x13 inch baking dish with olive oil.
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9
Divide the potato kibbeh dough in half. Wet your hands with cold water to prevent sticking, and press the first half into the bottom of the baking dish in an even layer.
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10
Spread the onion-walnut stuffing evenly over the bottom layer of potato.
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11
Take small handfuls of the remaining potato dough, flatten them between your palms, and place them like a mosaic over the stuffing. Smooth the top with wet fingers to seal the edges.
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12
Using a sharp knife, score the top layer into a diamond pattern. Drizzle the remaining 1/3 cup of olive oil over the top, ensuring it gets into the scored lines.
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13
Bake for 30-35 minutes until the edges are crispy and the top is a beautiful golden hue. For extra crunch, broil for the last 2 minutes.
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14
Allow the Kibbeh to rest for 10 minutes before slicing. This helps the layers set so they don't crumble when served.
💡 Chef's Tips
Use starchy potatoes like Russets for the best texture; waxy potatoes can make the kibbeh gummy. Always use 'Fine' (#1) bulgur; coarse bulgur will remain crunchy and won't integrate into the dough. Wetting your hands with ice-cold water is the secret to smoothing the top layer without the dough sticking to your skin. If you prefer a vegan version, ensure your 'Seven Spices' blend doesn't have any meat-based additives (though it's naturally vegan). For an authentic touch, add a tablespoon of 'Kammouneh' spice mix if you can find it at a Middle Eastern grocer.
🍽️ Serving Suggestions
Serve warm alongside a bowl of cold, creamy Labneh or Greek yogurt. A fresh 'Salata Arabia' (chopped tomato, cucumber, and parsley) provides a crisp contrast to the warm kibbeh. Pair with a side of pickled turnips (Kabees) for a vinegary pop of flavor. Enjoy with a glass of Arak (diluted with water and ice) or a crisp, dry Lebanese white wine. Leftovers are delicious at room temperature tucked into warm pita bread.