Kibbet Batata bil Lahmeh

Name: Kibbet Batata bil Lahmeh (Fried Potato and Bulgur Kibbeh)
Cuisine: Syrian
Ingredients: 3 tablespoons olive oil; 1 onion, finely diced; 1 lb (450 g) ground beef, lamb, or combination of both; 1 lb (450 g) ground beef, lamb, or combination of both; 1 teaspoon bahārat (Arabic 7-spice mix); 1 teaspoon bahārat (Arabic 7-spice mix); 2 teaspoons ground sumac; ½ teaspoon Aleppo pepper or red pepper flakes; ½ teaspoon Aleppo pepper or red pepper flakes; 2 tablespoons roasted pine nuts; 2 russet potatoes, peeled and quartered; ½ lb (225 g) fine brown bulgur wheat, rinsed in cool water and drained; ½ lb (225 g) fine brown bulgur wheat, rinsed in cool water and drained; 1 teaspoon sea salt; ½ teaspoon bahārat (Arabic 7-spice mix); ½ teaspoon ground cumin; ¼ teaspoon ground turmeric; ¼ teaspoon ground black pepper; ½ teaspoon dried marjoram; ½ teaspoon dried mint; 4 cups (960 ml) neutral oil

Fried Potato and Bulgur Kibbeh

Preparation info

Makes about
18
kibbeh

Difficulty
Easy

Appears in

Bitter & Sweet

By Omid Roustaei and Lauren Ko

Published 2025

About

Kibbeh is a beloved dish enjoyed in Palestine, Lebanon, Syria, and beyond. This is an original recipe graciously shared by my dear friend and culinary colleague Nadia Tommalieh. Nadia is a well-respected culinary educator who wholeheartedly preserves and shares the rich flavors and traditions of her Palestinian heritage.

Ingredients

For the Meat Filling

3 tablespoons olive oil
1 onion, finely diced
1 lb

Method

Let’s start by preparing the meat filling. Heat a large frying pan over medium heat, add the oil, and sauté the onion for a couple of minutes to soften. Add the meat, stir to break it up, and cook until lightly browned and crumbly, 8–10 minutes. Add the salt and spices to the mixture and continue to sauté for another 2 minutes to bring out the flavors of the spices. Once everything is cooked, a