Arabic recipesMain dishes
Kibbet Batata: Vegan Levantine Potato & Bulgur Kibbeh with Walnuts
Kibbet Batata is a beloved meatless Levantine kibbeh in which floury boiled potatoes bind extra-fine bulgur, Syrian pepper paste, and cumin into a supple dough. Layered in an olive-oil-brushed pan around caramelized onions, walnuts, and tangy sumac, it bakes crisp on top and tender inside.
Also known as:Lebanese vegan potato kibbehLenten baked potato bulgur traySyrian kibbet batata
Servings6
Prep time30 min
Cook time30 min
Ingredients
Add ingredients to cart- 600 g floury potatoes boiled whole in their skins, peeled, and mashed smooth
- 250 g extra-fine bulgur soaked 10 minutes in cold water and squeezed dry
- 1 tbsp Syrian red pepper paste (debs fleifleh), 1 tsp ground cumin, 1/2 tsp marjoram, and salt
- 1 small finely grated onion
- For the walnut filling: 3 diced onions, 100 g chopped walnuts, 1 tbsp sumac, and 1 tbsp pomegranate molasses
- 80 ml Levantine extra-virgin olive oil
Preparation Steps
- 1Boil the unpeeled potatoes until tender so they stay dry inside, peel while warm, mash completely smooth, and let steam off.
- 2Knead the squeezed fine bulgur with grated onion, pepper paste, cumin, marjoram, and salt, then work in the mashed potatoes and 2 tablespoons olive oil.
- 3Cook the diced onions slowly in 2 tablespoons olive oil until golden, remove from heat, and toss with chopped walnuts, sumac, and pomegranate molasses.
- 4Brush a baking dish generously with olive oil, press in half the potato-bulgur dough, spread the walnut filling across, and cover neatly with the remaining dough.
- 5Score into diamonds, drizzle generously with the remaining olive oil, and bake at 200 °C for 28 to 30 minutes until crisp and golden.
