🥔 Kibbeh Batata (Potato Kibbeh)
Kibbeh batata is a tray-baked kibbeh in which mashed potato replaces most of the meat in the shell. The soft potato-bulgur dough, seasoned with onion and spices, is spread in two layers around a filling of spiced ground lamb and onion, then baked with a drizzle of oil until golden on top. It is soft, mild and comforting, served in squares with salad or pickles.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g potatoes
- 120 g fine bulgur
- 250 g ground lamb
- 2 onions
- 2 tsp seven-spice (baharat)
- 1 tsp salt
- 3 tbsp oil
Method
- Boil potatoes until tender, peel and mash.
- Soak bulgur 10 minutes, squeeze dry and knead into the mash with 1 grated onion, half the spices and salt.
- Fry the lamb with the second chopped onion and remaining spices.
- Press half the potato dough into an oiled tray, spread the meat, then cover with the rest of the dough.
- Score into squares, drizzle with the remaining oil and bake at 200 °C for 30–35 minutes until golden.
How to make it lighter
- Use 1 tbsp oil instead of 3 — 1 tbsp oil ≈ 120 kcal.
- Brown the lamb in its own fat and drain before layering.
- Add finely chopped vegetables to the filling to stretch the meat.
History
Potato kibbeh is a home-style variation from Lebanon and Syria, often made as an economical everyday version of the classic dish.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →