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Lebanese Potato Kibbeh​

Lebanese Potato Kibbeh​ Recipe

Traditional Lebanese vegan kibbeh made with potatoes, chickpeas, bulgur, and fresh herbs, baked until golden and crisp.
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Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: lebanese
Ingredients Method

Ingredients
  

  • 2 cups bulgur rinsed and well drained
  • 2 cups dried chickpeas soaked overnight and skinned (or split chickpeas)
  • 3 medium potatoes boiled and mashed smooth
  • 2 cups all-purpose flour
  • 1 cup finely minced parsley
  • ½ cup finely minced mint
  • ½ bunch green onions finely chopped
  • 1 medium onion finely chopped
  • 1 teaspoon chili powder
  • ½ teaspoon Lebanese seven spices
  • ⅔ teaspoon salt
  • 2 cups olive oil about 1 cup per pan

Method
 

  1. Soak chickpeas overnight. Skin and split them, or use pre-skinned split chickpeas.
  2. Boil potatoes until very tender, then mash until completely smooth.
  3. Rinse bulgur, drain well, and let it air-dry until moist but not wet.
  4. In a large bowl, combine chickpeas, mashed potatoes, bulgur, herbs, onions, flour, chili powder, seven spices, and salt. Knead for 5–7 minutes until a firm dough forms. It should hold together without being sticky. Adjust with a little water if too dry or a little flour if too soft.
  5. Preheat oven to 400°F (200°C). Generously oil a 9×13-inch baking dish. Press the dough evenly into the pan, about ½–⅔ inch thick, smoothing the top.
  6. Score into diamonds or squares, cutting all the way through. Slowly pour olive oil evenly over the surface, allowing it to seep into the cuts.
  7. Bake for 45–60 minutes, until golden and slightly crisp on top. Let cool for 10 minutes before cutting and serving.