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Kibbet Batata (Vegan Potato Kibbeh)

Potato based Kibbeh that combines bulgur wheat with herbs and spices

Course Appetizer, Side Dish, Snack
Cuisine Lebanese
Keyword Healthy, vegan, Vegetarian
Prep Time 20 minutes
Cook Time 10 minutes
Author Zaatar and Zaytoun


  • 5 medium potatoes boiled
  • 1 large onion
  • 1/2 tsp paprika
  • 1/4 tsp cayenne
  • 1/4 tsp black pepper
  • 2-3 tbsp regular olive oil
  • 1 cup fine bulgur wheat
  • 1 tomato finely chopped
  • 1/2 bell pepper finely chopped
  • few leaves mint
  • few leaves of basil
  • 1 stalk spring onion
  • 1/2 cup walnuts ground
  • 2 tbsp kamouneh mix
  • 2 tbsp pomegranate molasses
  • 1 tbsp lemon juice
  • 1/5 tsp sumac
  • 1 tsp salt approx
  • 1 tsp harissa optional
  • extra virgin olive oil for drizzling


  1. Boil the potatoes until well done. Peel, mash and set aside

  2. Sauté the chopped onion in some regular olive oil with the paprika, cayenne and black pepper for 5-10 minutes

  3. Soak the bulgur wheat in a bowl for around 5 minutes then drain in a fine sieve before adding to the potato mix
  4. Ground the walnuts to a fine consistency.
  5. Finely chop the tomatoes, bell pepper mint, basil and spring onion

  6. Add the onions, mint, tomatoes, spring onion, walnuts to the potatoes along with the salt, harissa, kamouneh mix, sumac, pomegranate molasses and lemon juice
  7. Mix everything together, preferably by hand until well combined
  8. Taste and adjust the seasoning if necessary
  9. Transfer to shallow bowl and make indents with a spoon before drizzling on extra virgin olive oil on top

Recipe Notes

Kamouneh Mix can be found as a separate recipe here: https://zaatarandzaytoun.com/kamouneh/