Lebanese cuisine is famous for offering a wide array of Kibbe dishes. For those who are not familiar with the term, Kibbe generally refers to ground meat mixed with burghul (cracked weat), spices and herbs and then baked, fried or grilled into an amazingly savory dish. In this recipe, we’re going to feature a vegetarian version of Kibbe patties made with potatoes and chickpeas. Featured in the photo below are Kibbe Patties with Tabbouleh Salad.
Author: Esperance Sammour
Recipe type: Vegetarian
Cuisine: Middle Eastern
Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hour 20 mins
Lebanese Vegetarian Potato Kibbe Recipe is a tasty traditional dish for kibbe lovers. It is healthy and rich in fibers and nutrients. Check our easy recipe.
2 cups of Burghul (cracked wheat/bulgur)
2 cups dry chickpeas
3 medium sized potatoes, boiled, mashed
2 cups general purpose flour
½ bunch parsley
½ bunch mint
½ bunch green onions
1 medium sized white onion
1 teaspoon of cayenne pepper, or to taste
½ teaspoon Lebanese 7-spices
⅔ teaspoon of salt
2 cups of Olive oil (about 1 cup per pan of Kibbeh)
The vegetarian kibbe can last for a few days covered in the fridge. If you make extra dough, you can place the surplus in ziplog plastic bags and store in the freezer for a few months. To cook, thaw at room temperature for a few hours then follow the baking process above.