Levantine cuisine · Vegetable Dishes

Kibbet Batata

Lenten kibbeh made from mashed potatoes and fine bulgur, filled with onions, walnuts, and sumac, and baked on a sheet.

Ingredients · for 6 servings

• 800 g starchy potatoes
• 200 g fine bulgur
• 3 onions
• 120 g walnuts
• 2 tsp sumac
• 1 tsp chili flakes
• 1 tsp allspice
• 1/2 bunch parsley
• 8 tbsp olive oil
• Salt, pepper

Instructions

1. Boil the potatoes in their skins for 25–30 min until soft, peel, and mash finely while still hot; meanwhile pour 150 ml hot water over the bulgur and let it soak for 15 min.
2. Finely dice the onions and sauté in 4 tbsp olive oil over medium heat for 10 min, until soft and golden.
3. Roughly chop the walnuts and mix into the onions with the sumac, chili flakes, chopped parsley, salt, and pepper; let the filling cool to lukewarm.
4. Vigorously knead the soaked bulgur with the mashed potato, allspice, salt, and pepper for 3–4 min into a smooth, moldable mass.
5. Spread half the mixture into an oiled baking dish (about 25 × 30 cm), scatter the filling over it, cover with the remaining mixture, score into diamonds, and drizzle with the rest of the olive oil.
6. Bake at 200°C (400°F) top/bottom heat for 30–35 min, until the surface is golden brown and crisp, and serve lukewarm cut into diamonds.