Potato Kibbeh – Kibbet Batata Lebanese Recipe
Kibbet batata or potato kibbeh is a vegan recipe ready in less than 30 minutes and is a precious dish on a plant-based menu. All you will need is potatoes, bulgur, a bunch of herbs, walnuts, and extra virgin olive oil.
Potato kibbeh is a family must-have-on-their-table. Even picky kids like it. Let them do some patterns with their fork before serving the dish. It’s incredibly easy to make and it’s also healthy.
This is my favorite Lebanese kibbeh batata recipe and I’m sure it will become a “quick solution” when you’re hungry, but nothing is ready.
Here are some recipes for salads you can have with this vegan potato side dish:
- Arugula Mozzarella Salad
- Marouli Greek Salad
- Turkish Red Cabbage Salad
- Super Greens Raw Salad
- Vegan Summer Salad
- Cucumber Beets Salad
Why Try Kibbet Batata
Very simple – there is something wonderful about this dish. It comes in a burst of flavors with only a few tablespoons of herbs, potatoes, bulgur, and walnuts for earthiness.
Versatile dish – Vegans? Vegetarians? Wondering what to add to a grilled base dinner? What else to have with meat: fish, chicken, beef? I’m telling you! This is THAT PERFECT dish that goes with everything you have on your table.
Burst of flavors – A full pack of flavors comes with the simplicity of this vegetarian kibbeh recipe.
Ingredients For Kibbet Batata
- Potatoes – Choose fluffy potatoes. Red potato varieties will do too. Make sure though, that the potato has a good mashing quality.
- Bulgur – Choose a fine bulgur wheat. Do not use coarse bulgur because it soaks all the liquids and becomes too fluffy.
- Walnuts – You may do without them, but walnuts add even more earthiness and nuttiness to the mixture. That makes them a must for this recipe. You know what? Consider it a secret ingredient. If you don’t have any walnuts, pretend you didn’t know they were needed.
- The herbs mixture – Scallions, green chile pepper, mint and thyme. That’s what you will need for this kibbeh batata recipe.
How To Make This Kibbet Batata Recipe + Tips and Tricks
1. Boil the potatoes in water to cover until well cooked.
2. Wash the bulgur, squeeze it well with your hands, and place it in a bowl.
3. Chop the walnuts and scallions. Put in a food processor or electric mixer.
4. Add the chile pepper, thyme, mint and blend for a moment or two (be careful not to bruise the green herbs).
5. Peel the hot potatoes and mash them. Do not use a mixer at this point, because they might turn gluey.
6. Mix with bulgur.
7. Season with nutmeg and salt to taste.
8. Knead together very well.
9. Let it cool for a bit before adding the nut-herb mixture. This helps the herbs not to blanken.
10. Flatten onto a serving plate, drizzle with olive oil and some red pepper on top, and enjoy.
What To Use Kibbet Batata For
Mini Patties – Before drizzling some olive oil on top, you can always grab some of the mixture and fry in oil until crunchy and golden on both sides.
For Sandwiches and Wraps – use some of it to spread on a sandwich or hot pita bread.
Side dish for veggie starters – I use the Lebanese potato kibbeh recipe as a side dish for meat, chicken, or fish; as well as fresh crunchy veggie starters.
How To Store Potato Kibbeh
It’s OK to keep it in the fridge for up to 5 days in an airtight container. But the best is to be served fresh. Not suggested to put it in the freezer.
FAQS About Potato Kibbeh
What Is Kibbeh Made Of?
A classic kibbeh recipe includes a mixture of ground beef, bulgur wheat, and onions. It comes in different forms, of which a hollow shell is the most famous. The presence of other spices like cinnamon or allspice makes this dish representative of Mediterranean comfort food.
What Is Vegetarian Kibbeh Made Of?
Vegetarian kibbeh combines bulgur with tomato paste, salt, olive oil, walnuts, mint, spices, and pomegranate molasses. Mix in a food processor until it you have a smooth dough. Transfer to a large bowl and let it soften at room temperature for about an hour.
Other appetizer recipe ideas:Print