Vegetarian Potato Kibbe (Kibbet Batata) Recipe

Posted on
There is a wide variety of Kibbe recipes in Lebanon Vegetarian Potato Kibbe (Kibbet Batata) Recipe


There is a wide variety of Kibbe recipes in Lebanon. It can be made by mixing bulgur with meat, or with pumpkin and even with potato like the one I made today. The bulgur is always the main ingredient of all kinds of Kibbe, it should be fine and brown color. This recipe is vegetarian, which makes it suitable for Lent. The major ingredients are simple, based on bulgur, potato and onion, but it needs a lot to spices and flavors.

Ingredients:

4 potatoes
1 cup of fine brown bulgur
2 tablespoon flour
1 tablespoon salt
1 teaspoon seven spices
1 small onion grated

Ingredients for the filling:

3 large onions
1 teaspoon salt
1/2 teaspoon 7 spices
1/2 teaspoon ground cinnamon
1 teaspoon dried mint
1 teaspoon cumin
1 teaspoon dried coriander
1 tablespoon sumac
1/2 teaspoon caraway
2 tablespoons olive oil

Preparation:

Boil the unpeeled potatoes in a saucepan with salted water, until they becomes tender

When the potatoes are cold peel then mash them

Wash the bulgur and drain it from the excess water

Mix the mashed potatoes with bulgur, the grated onion, the flour, salt and the spices; mix by hand very well until smooth

Cut the onion of the filling into fine strips and mix with all the spices

Preheat the panggangan to 180 C

Grease an panggangan pan with little of olive oil until you cover the bottom

With wet hands place a thin layer of the potato Kibbe mixture and flatten it

Place the filling of onion and cover it with another thin layer of potato Kibbe

Wet a knife and cut the Kibbe into a square or diamond pattern

Drizzle the remaining of the olive oil on the top

Bake for about 30 minutes in the oven, until the top becomes a nice golden color

Serve with a green salad for better taste

Note:

You can also shape the potato Kibbe in a small ball; stuff it with the onion and close the ball forming a flat circle. Fry it in a deep frying pan. It is also DELICIOUS.

happy cooking.

Leave a Reply

Your email address will not be published. Required fields are marked *