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Kibbeh batata
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Kibbeh Batata

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.
Course Main Course
Cuisine Lebanese, Middle Eastern
Keyword kibbeh batata
Prep Time 30 minutes
Cook Time 20 minutes
Shaping time 30 minutes
Servings 30 Kibbeh

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.

Notes

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!