Lebanese Potato Kibbeh
Kibbeh are a type of Lebanese street food sold by vendors across the country. Kebet Batata or kibbeh made with potatoes can be served as a snack or paired with other mezze items like hummus, pita bread, and olives for a fun, festive appetizer at your next party.
For the Dough:
- 1 pound Rosi potatoes, cubed
- 1 cup finely ground bulgur wheat
- 2 tablespoons extra virgin olive oil
- 1-2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 2 teaspoons dried mint or parsley
For the Filling:
- 1 tablespoon extra virgin olive oil
- 1 small white or yellow onion, diced (about ½ cup)
- 8 ounces fresh spinach, long stems removed, finely chopped
- 3 Roma tomatoes, diced
- Juice of ½ a lemon
- ¼ teaspoon sumac (optional)
- ⅛ teaspoon kosher salt
- ⅛ teaspoon freshly ground pepper
- Preheat the oven to 350°F and line a sheet pan with parchment paper.
- Make the dough. Bring a large pot of water to a boil. Add potatoes and boil until they fall apart when pierced with a knife. Transfer to a colander to drain and cool slightly. Add the bulgur, olive oil, 1 tablespoon flour, salt, and the mint to a mixing bow.nAdd the cooled potatoes and mash together with your hands until it forms a ball of dough. Add flour or water a tablespoon at a time as needed to achieve a firm dough. Continue kneading for 1 minute.
- Make the filling. Heat the olive oil in a large skillet over medium heat, add the onion and sauté until soft, about 5-6 minutes. Add the spinach and tomatoes to the pan and sauté until the spinach is wilted and most of the liquid has evaporated. Stir in the lemon, sumac, and a pinch of salt and pepper. Set aside to cool slightly. Drain any excess liquid before using.
- Assemble the kibbeh. Pinch off about 1/4 cup of the dough at a time and roll into a smooth ball. With the ball in your palm press your index finger into the center while rotating the ball around, creating a cone shape around your finger. Stuff the hole with about a tablespoon of the filling and close the gap, making an oval shape. Place the kibbeh on the parchment lined sheet pan. Repeat until all 12 kibbeh have been formed.
- Bake for 30 minutes until the kibbeh are golden brown. Transfer to a plate and serve warm or at room temperature.