Kibbeh batata is a comforting and flavorful twist on classic kibbeh—made with a hearty mix of bulgur wheat and mashed potatoes. Unlike the traditional meat-based dough, this version is soft, light, and perfect for stuffing with savory fillings. Whether you go for juicy kawarma (preserved meat) or creamy labneh mixed with herbs and onions, every bite is packed with flavor.
I learned this recipe from my mom—she makes it so well that everyone in the family always asks for it. Watching her hands work with such ease and love inspired me to carry on the tradition.
Best of all, this dish is incredibly versatile. You can deep fry it until golden and crispy, grill it over charcoal for that smoky flavor, or even bake it for a lighter option. No matter how you prepare it, kibbeh batata always turns out absolutely delicious.
kibbeh batata ingredients
Kibbeh dough
Fine bulgur wheat forms the hearty base of the dough, giving it texture and structure.
Mashed potatoes add softness and moisture, creating a smooth and pliable dough.
Potato water or warm water helps hydrate the bulgur and bind the ingredients naturally.
Flour helps hold everything together and gives the dough just the right elasticity.
Salt, black pepper, cumin, and seven spice season the dough with warm, earthy, and slightly spicy notes that bring out the Middle Eastern flavors.
Fillings
Labneh filling:
Labneh provides a creamy, tangy base that contrasts beautifully with the crisp shell.
Fresh mint and green onions add brightness and freshness.
Chopped onion adds a bit of sharpness and depth.
Cumin, seven spice, black pepper, and salt infuse the filling with warmth and bold flavor.
Optional kawarma gives the labneh filling a savory, meaty richness if you want to make it heartier.
kawarma filling:
Kawarma brings deep, preserved meat flavor that’s rich and savory.
Chopped walnuts add crunch and a nutty touch.
Salt, cumin, black pepper, and seven spice balance and season the mixture with bold, aromatic spice.
How to Make kibbeh batata?
Step 1: Cook and mash the potatoes
Boil the potatoes until they’re completely soft Once cooked, peel and mash them until smooth Set aside the water you boiled them in—you’ll use it later for the dough.
Step 2: Soak the bulgur wheat
Place the fine bulgur wheat in a bowl and soak it with the warm potato water (or just warm water if needed) Let it sit until the water is absorbed and the bulgur softens.
Step 3: Make the dough
Add the mashed potatoes to the softened bulgur Mix well, then knead the mixture with your hands until fully combined Add flour, salt, cumin, seven spice, and black pepper Continue kneading until you have a smooth, slightly sticky dough Let it rest for 10–15 minutes.
Step 4: Prepare the filling
Choose your filling:
- For labneh: Mix labneh with chopped mint, green onions, onion, cumin, seven spice, black pepper, and salt. Add kawarma if desired.
- For kawarma: Mix kawarma with chopped walnuts, cumin, seven spice, black pepper, and salt.
Step 5: Shape the kibbeh
Take a small piece of dough and shape it into a ball. Using your finger, hollow out the center to form a shell. Fill it with your prepared filling, then pinch and shape it closed. You can shape it round, oval, or traditional torpedo-style.
Step 6: Cook the kibbeh
Choose your method:
- Grill it over charcoal for a smoky flavor and crisp exterior (traditional and most authentic).
- Deep fry in hot oil until golden and crispy.
- Bake on a lined tray at 375°F (190°C) until firm and golden, flipping halfway through for even browning.
Step 7: Serve and enjoy
Serve hot with a side of fresh salad or soup.
Different filling options
vegetarian filling
1. Labneh & Herb Filling (classic)
Labneh (strained yogurt)
Chopped fresh mint
Green onions or leeks
Onion
Seven spice, cumin, black pepper, salt
2. Caramelized Onion & Walnut
Finely sliced onions, caramelized in olive oil
Chopped walnuts
Sumac or pomegranate molasses for tang
Pinch of cinnamon or allspice
3. Spinach & Feta
Sautéed spinach (well-drained)
Crumbled feta cheese
Chopped dill or parsley
Black pepper, chili flakes
4. Lentil & Onion (mujaddara-style)
Cooked brown lentils
Sautéed onions
Cumin, coriander, salt
Optional: a touch of bulgur for texture
Meat based filling
1. Kawarma & Nut Filling (traditional)
Kawarma (preserved spiced meat or ground lamb/beef)
Chopped walnuts or pine nuts
Seven spice, cumin, black pepper, salt
2. Ground Beef & Onion
Sautéed ground beef or lamb
Finely chopped onion
Sumac or pomegranate molasses for a tangy flavor
Spices: allspice, cinnamon, black pepper
3. Chicken & Mushroom
Shredded cooked chicken
Sautéed mushrooms and onions
Thyme or za’atar, garlic, and a touch of cream or labneh
kibbeh batata Cooking options
1. Charcoal Grilled (Mishwiyyeh Style)
This is the most traditional and flavorful method. Grilling over charcoal gives the kibbeh a smoky aroma and slightly crisp exterior while keeping the inside soft and tender.
2. Deep Fried
For a crispy, golden crust, deep frying is the way to go. It creates a delicious contrast between the crunchy outside and creamy, savory inside.
3. Oven Baked
A lighter, healthier option. Brush the kibbeh with olive oil and bake at a high temperature until golden. This method keeps it soft with just a slight crispness.
4. Pan Grilled (Stovetop)
Great for small batches—cook the kibbeh in a lightly oiled nonstick or cast-iron skillet over medium heat until both sides are crisp and browned.
How to store kibbeh batata?
Storing Raw Kibbeh Batata:
• Refrigerator:
Place shaped kibbeh in a single layer on a tray, cover with plastic wrap, and refrigerate for up to 2 days before cooking.
• Freezer:
Arrange the kibbeh on a parchment-lined tray and freeze until solid (about 2–3 hours). Then transfer to an airtight container or freezer bag. Freeze for up to 3 months.
Tip: Label with the date. Cook directly from frozen—just add a few extra minutes to the cook time.
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Storing Cooked Kibbeh Batata:
• Refrigerator:
Store in an airtight container for up to 4–5 days. Reheat in a pan, oven, or air fryer to keep them crispy.
• Freezer:
Let cool completely, then freeze in a single layer. Once frozen, store in a sealed container or bag for up to 2 months. Reheat from frozen in the oven or air fryer for best texture.
Frequently asked questions
1. Can I make kibbeh batata ahead of time?
Yes! You can shape them in advance and refrigerate for up to 2 days or freeze them uncooked for later. Just cook them directly from the fridge or freezer—no thawing needed.
2. Can I bake instead of fry?
Absolutely. Baking is a great lighter option. Brush each kibbeh with olive oil and bake at 400°F (200°C) until golden and slightly crisp.
3. Can I skip the filling?
Yes, you can make them plain and serve with a side of labneh or a dipping sauce. They’ll still be flavorful thanks to the spiced dough.
4. What kind of bulgur should I use?
Use fine bulgur wheat (not coarse or extra fine) for the dough to come together smoothly and hold its shape.
5. How do I keep the kibbeh from falling apart?
Make sure the dough is well-kneaded and rested. If it’s too dry, add a little water. If it’s too soft, add a touch more flour.
6. Can I make them vegan?
Yes! Use a plant-based filling like spiced sautéed mushrooms, lentils, or even seasoned labneh alternatives.
7. What’s the best way to serve kibbeh batata?
Serve hot with fresh salad, pickles, and yogurt or labneh on the side. They’re also great as part of a mezze spread.
Tips and Tricks for best kibbeh batata
1. Use fine bulgur wheat
This helps create a smooth, cohesive dough that holds its shape well when stuffed and cooked.
2. Don’t skip the potato water
The starchy water from boiling the potatoes adds extra binding power and flavor to the dough.
3. Knead the dough well
Take your time kneading until the dough is smooth and holds together without cracking. This ensures it won’t fall apart during shaping or cooking.
4. Rest the dough
Letting the dough rest for at least 15 minutes helps it firm up and makes it easier to shape.
5. Taste and adjust the filling
Before stuffing all your kibbeh, taste a small amount of your filling (especially the labneh one) and adjust the salt and spice if needed.
6. Keep your hands damp
When shaping the kibbeh, lightly wet your hands with water to prevent sticking and help smooth the surface.
7. Seal well to avoid leaking
Make sure the edges are tightly sealed after adding the filling, especially if you’re deep frying.
8. Don’t overcrowd while cooking
Whether frying, baking, or grilling, leave enough space between each kibbeh so they cook evenly and stay crisp.
9. Add a bit of flour if dough is too soft
If the dough feels sticky or too loose to shape, mix in a tablespoon of flour at a time until it firms up.
10. Freeze extras for later
You can freeze uncooked kibbeh on a tray, then transfer to a bag. Cook straight from frozen—perfect for a quick meal anytime!
Kibbeh Batata
Ingredients
Kibbeh dough
- 3 cups fine bulgur wheat
- 3 cups mashed potatoes from 3 large cooked potatoes
- 3 cups potato water or warm water
- 3 tbsp flour
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp seven spice
Labneh filling
- 2 cups labneh strained yogurt
- 1/2 cup fresh chopped mint
- 1/2 cup chopped green onions
- 1 medium onion chopped
- 1 1/2 tsp seven spice
- 1 1/2 tsp cumin
- 1/2 tsp black pepper
- Salt to taste
- Optional: kawarma
Kawarma Filling:
- 2 cups kawarma
- 1 cup chopped walnuts
- 1/2 tsp salt
- 1/2 tsp seven spice
- 1/2 tsp cumin
- 1/2 tsp black pepper
Instructions
- Boil the potatoes until soft, then mash them. Reserve the water used to boil them.
- Soak the bulgur wheat in the warm potato water. Add the mashed potatoes and mix until combined.
- Knead the dough well. Add flour, salt, pepper, cumin, and seven spice. Knead again until smooth. Let it rest for 15 minutes.
- Shape the kibbeh shells with your hands, then fill each with either the labneh or kawarma mixture.
- Cook to perfection—grill over charcoal, barbecue, or deep fry until golden and crisp on the outside.