Sweet Potato Kibbeh
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Prep Time30 mins
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Cook Time60 mins
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Serving6
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Ready In90 mins
Kibbeh is an iconic Middle-eastern dish like no other. This vegan sweet potato variety is made almost the same way as the meat version is made, but using sweet potatoes in place of the ground lamb. This is a wonderful vegetarian or vegan option for those who want to try kibbeh but don’t eat meat.
What is Kibbeh?
Kibbeh is probably the most well-known Lebanese food, especially the raw beef or lamb variety. Kibbeh is raw very ground lamb or beef mixed with fine bulgur and spices. Baked kibbeh, which is pretty much raw kibbeh spread out in a pan. It is topped with sautéed seven –spiced ground beef and onions, then, topped with another layer of raw kibbeh and baked to crispy perfection.
The spices used in kibbeh vary depending on which region of Lebanon you come from. The kibbeh spice blend is known as “kamouneh.” I get my kamouneh blend from a woman in my village in southern Lebanon. It comes mixed but, not grinded. I store it in my freezer to maintain freshness and grind a small amount every few months as needed. You should be able to find the spice blend online or at your local Middle-eastern grocer. The spices in this blend are cumin seeds, dried marjoram, dried basil, cinnamon, black pepper, dried rose petals, and seven spices.
How is Sweet Potato Kibbeh made?
I begin by boiling the peeled and cut sweet potatoes along with one russet potato. You can bake the potatoes instead, as it helps bring out their sweetness. Once cooked, I mash the potatoes using a potato masher and place in a large bowl.
Very similarly to how the meat kibbeh is made, fine bulgur (the finest variety you can find, usually known as #1) is soaked in hot water until fully absorbed. I prepared the kamouneh to mix in on the side. Not to confuse you, but, the word kamouneh is used for both the spice blend in Arabic but, also the bulgur and spice mix that is mixed with the meat, in this case the sweet potatoes.
Again, the kamouneh differs from household to household. The recipe I learned from my mother is very easy and uses only a few ingredients. I cut a small onion in half and place in a food processor. I then add about a cup of fresh mint leaves, the fine bulgur, kamouneh spice, salt and process until fully combined. I then add the kamouneh mix, along with the soaked bulgur, to the mashed sweet potatoes and combine using my hands until fully incorporated. In this kibbeh variety, there is only one layer kibbeh, the bottom layer is just sliced onions. This needs to bake for about 60-70 minutes (mine took 70).
If you want to serve this as the main dish, serve with a side cabbage or any other salad. Enjoy!
STEP 1
Begin by peeling all the potatoes and cutting them into large 2 inch cubes. In a medium pot, add the potatoes, water, and a pinch of salt.
Boil the potatoes for about 20 minutes, until easily pierced by a fork.
Drain the cooked potatoes and add them to a large bowl. Using a potato masher or ricer, mash the potatoes completely.
STEP 2
Add ¾ cup of fine bulgur in a medium sized bowl.
Add enough hot water to rise about 1 inch above the bulgur.
STEP 3 - Kamoune (Lebanese Kibbeh Spice)
Prepare the kamoune by adding a halved small onion to a food processor.
Add the fresh mint leaves, kamoune spice and salt and pulse until the onions are diced very fine.
Add the bulgur and pulse a few more times until fully combined. Add to the mashed potatoes.
Add the fresh mint leaves, kamoune spice and salt and pulse until the onions are diced very fine.
Add the bulgur and pulse a few more times until fully combined. Add to the mashed potatoes.
STEP 4
Half the onion and thinly slice.
STEP 5
Add 2 tablespoons of olive oil on the bottom of the pan and spread until the entire pan is greased.
Add the onions and arrange on a single layer.
STEP 6
Preheat the oven to 400 degrees.
STEP 7
Once the soaked bulgur has soaked up all the water and fluffed up, add to the mashed potatoes.
Season with 1 teaspoon of kamoune spice blend and salt. Mix thoroughly with your hands until fully combined.
STEP 8
Ladle big spoonsful of the kibbeh mixture over the onions.
Wet your hands so the spreading process is easier and using your hands, spread the kibbeh in a single layer until all the onions are covered.
STEP 9
Using a thin knife, score the kibbeh into slices (like a pizza) then diamonds, or, however you would like.
Top with the remaining 2 tablespoons of olive oil.
STEP 10
Top with the remaining 2 tablespoons of olive oil.
Bake for 60-70 minutes, depending on your oven, until browned.
Sweet Potato Kibbeh
Ingredients
- 5 Sweet Potatoes 1.5lbs
- 1 Russet Potato
- ¾ cup Fine Bulgur
- 2 Onions
- 1 tsp. Kamoune Spice
- 1 tsp. Salt
- ¼ cup Olive Oil
Kamoune
- ½ cup Bulgur
- 1 small Onion
- 1 cup Mint Leaves
- 1 tsp. Kamoune Spice
- ½ tsp. Salt
Instructions
- Begin by peeling all the potatoes and cutting them into large 2 inch cubes. In a medium pot, add the potatoes, water, and a pinch of salt. Boil the potatoes for about 20 minutes, until easily pierced by a fork. Drain the cooked potatoes and add them to a large bowl. Using a potato masher or ricer, mash the potatoes completely.
- Add ¾ cup of fine bulgur in a medium sized bowl. Add enough hot water to rise about 1 inch above the bulgur.
- Prepare the kamoune by adding a halved small onion to a food processor. Add the fresh mint leaves, kamoune spice and salt and pulse until the onions are diced very fine. Add the bulgur and pulse a few more times until fully combined. Add to the mashed potatoes.
- Half the onion and thinly slice.
- Add 2 tablespoons of olive oil on the bottom of the pan and spread until the entire pan is greased. Add the onions and arrange on a single layer.
- Pre-heat the oven to 400 degrees.
- Once the soaked bulgur has soaked up all the water and fluffed up, add to the mashed potatoes. Season with 1 teaspoon of kamoune spice blend and salt. Mix thoroughly with your hands until fully combined.
- Ladle big spoonsful of the kibbeh mixture over the onions. Wet your hands so the spreading process is easier and using your hands, spread the kibbeh in a single layer until all the onions are covered.
- Using a thin knife, score the kibbeh into slices (like a pizza) then diamonds, or, however you would like.
- Top with the remaining 2 tablespoons of olive oil.
- Bake for 60-70 minutes, depending on your oven, until browned.
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