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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 meat easily. 

This vegan potato kibbeh recipe is so delicious it might rival any meat kibbeh you've tried before. 

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 Syrian 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.

Potato Kibbeh is quite healthy, tasty and inviting. Serve it with radishes and fresh mint leaves and drizzle some more extra virgin olive oil over the dish just before serving. 




5 medium potatoes boiled

1 large onion

1/2 tsp paprika

1/4 tsp black pepper

2-3 tbsp regular olive oil

1 cup fine bulgur wheat

few leaves mint

1/2 cup walnuts ground

2 tbsp 7 spice 

2 tsp ground cinnamon

1 tsp white pepper

2 tbsp pomegranate molasses

1 tsp salt approx

extra virgin olive oil for drizzling



Boil the potatoes until well done. Peel, mash and set aside

Sauté the chopped onion in some regular olive oil with the paprika, cayenne and black pepper for 5-10 minutes

Soak the bulgur wheat in a bowl for around 5 minutes then drain in a fine sieve before adding to the potato mix

Ground the walnuts to a fine consistency.

Add the onions, walnuts to the potatoes along with the salt and pomegranate molasses 

Mix everything together, preferably by hand until well combined

Taste and adjust the seasoning if necessary

Transfer to shallow bowl and make indents with a spoon before drizzling on extra virgin olive oil on top


Lara Khouli