Potato kibbeh
Prep time
Cook time
Total time
Cuisine: Mediterranean Diet
Serves: 6 People
  • 1 kg (2,2 pounds) Potatoes
  • 225g (1 cup) Organic wholegrain bulgur wheat, raw
  • 5 Medium onions, thinly chopped
  • 200g (1 ½ cups) Raw walnuts, coarsely chopped
  • 2 Tablespoons Extra Virgin Olive Oil (EVOO)
  • 1 Tablespoon pomegranate molasses
  • 1 Tablespoon freshly squeezed lemon juice
  • ½ Tablespoon sea salt (or salt to taste)
  • Freshly ground white pepper
  1. Have the ingredients prepared as indicated in the ingredients description.
For the kibbeh dough
  1. Scrub the potatoes clean to get rid of any dirt and get rid of any gnarly bits. To boil the potatoes, place them in a saucepan with cold water and simmer for about 15-20 minutes until you can easily poke through them with a fork. Drain the excess of water, peel the potatoes and mash them in a large bowl with the help of a potato masher.
  2. Wash and rinse the bulgur. Once the potatoes are mashed, add the rinsed bulgur into the bowl with the mashed potatoes, 1 teaspoon sea salt (or salt to taste), a bit of freshly grounded white pepper and mix well, it will become like dough.
For the filling
  1. While the potatoes are boiling, add 1 tablespoon EVOO into a large frying pan and sauté the chopped onions for about 5 minutes at low heat until they are tender and lightly golden; then add the walnuts, the pomegranate molasses, the lemon juice and a bit of salt, sauté all together for a couple of extra minutes, remove from the heat and keep aside.
For the final preparation
  1. Preheat the oven to 150 degrees C (300 degrees F).
  2. Lightly grease a non-stick baking tray with olive oil.
  3. Divide the dough in 2 parts. Knead the first part well spreading it evenly on the baking tray. Once the 1st part of dough is covering the baking tray, add the filling on top. Then lay evenly the 2nd part of dough over the filling, flattening it with the help of a spoon, until the entire surface is covered.
  4. Use a knife to decorate the kibbeh surface with deep square-shaped cuts. And spread over the surface 1 tablespoon EVOO.
  5. Bake in the middle of the preheated oven for 25-30 min at 150 degrees C (300 degrees F) until golden. Remove from the oven and serve hot.
This dish can be a nutritious main dish when served with a green salad or you can also have it as a side dish.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/potato-kibbeh/