Lebanese Potato Kibbeh

Makes 12 kibbeh Rosi

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
  1. Preheat the oven to 350°F and line a sheet pan with parchment paper.
  2.  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.
  3. 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.
  4. 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.
  5. Bake for 30 minutes until the kibbeh are golden brown. Transfer to a plate and serve warm or at room temperature.