Crispy Golden Potato Kibbeh with Bulgur and Spices

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 20 potato kibbeh torpedoes)
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 2 lb (900 g) Yukon Gold potatoes, peeled and cubed
• 1 cup (180 g) fine bulgur wheat
• 1 cup (240 ml) boiling water (for bulgur)
• 1 large onion, finely chopped
• 3 tbsp olive oil (plus more for brushing or frying)
• 2 garlic cloves, minced
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh mint (or extra parsley)
• 1½ tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground allspice
• 1 tsp Aleppo pepper or sweet paprika
• 1½ tsp fine sea salt, ½ tsp black pepper
• 2 tbsp all-purpose flour or cornstarch (optional, for extra binding)
• Neutral oil for frying (if frying instead of baking)
• Lemon wedges and plain yogurt, for serving (optional)

Do This

• 1. Soak bulgur in 1 cup boiling water for 15 minutes, then fluff and squeeze out excess moisture.
• 2. Boil potatoes in salted water until very tender, 15–20 minutes; drain well and mash while hot.
• 3. Sauté onion in olive oil until soft and golden; add garlic and spices, cook 1–2 minutes more.
• 4. Mix mashed potatoes, bulgur, onion mixture, herbs, salt, pepper, and optional flour until cohesive; cool slightly.
• 5. With damp hands, shape about 2 tbsp mixture into small torpedoes, firmly compacting each one.
• 6. To bake: brush with oil and bake at 400°F (200°C) for 25–30 minutes, turning once, until deep golden. To fry: fry at 350°F (175°C) for 6–8 minutes until crisp and browned.
• 7. Drain on paper towels, sprinkle with extra herbs, and serve warm with lemon wedges and yogurt.

---

Why You’ll Love This Recipe

• Crisp, golden outsides with soft, fluffy, herby potato and bulgur insides.
• Flexible cooking methods: bake for lighter kibbeh or fry for ultra-crispy shells.
• Budget-friendly, naturally vegetarian, and perfect as an appetizer, snack, or light meal.
• Make-ahead and freezer-friendly, so you can cook fresh batches whenever you like.

Grocery List

• Produce: Yukon Gold potatoes, yellow or white onion, garlic, fresh parsley, fresh mint (or extra parsley), lemons
• Dairy: Plain yogurt (for serving, optional)
• Pantry: Fine bulgur wheat, olive oil, neutral frying oil, all-purpose flour or cornstarch (optional), ground cumin, ground coriander, ground allspice, Aleppo pepper or sweet paprika, black pepper, fine sea salt

Full Ingredients

For the Potato & Bulgur Kibbeh Mixture

• 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) chunks
• 1 cup (180 g) fine bulgur wheat
• 1 cup (240 ml) boiling water (to soak the bulgur)
• 1 large onion, finely chopped (about 1½ cups / 180 g)
• 3 tbsp olive oil
• 2 garlic cloves, minced
• 2 tbsp finely chopped fresh flat-leaf parsley
• 2 tbsp finely chopped fresh mint (or use more parsley if you prefer)
• 1½ tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground allspice
• 1 tsp Aleppo pepper or sweet paprika (plus a pinch of cayenne if you like heat)
• 1½ tsp fine sea salt, or to taste
• ½ tsp freshly ground black pepper
• 2 tbsp all-purpose flour or cornstarch (optional, for extra binding, especially if baking)

For Cooking

• 3–4 tbsp olive oil, for brushing if baking
• 2–3 cups (480–720 ml) neutral oil (such as sunflower, canola, or grapeseed) if frying

To Serve (Optional but Recommended)

• Lemon wedges
• Plain yogurt or Greek yogurt
• Extra chopped parsley or mint
• Pinch of sumac or extra Aleppo pepper for sprinkling

Step-by-Step Instructions

Step 1: Soak the bulgur

Place the fine bulgur in a heatproof bowl. Pour the 1 cup (240 ml) of boiling water over the bulgur, stir once, and cover the bowl with a plate or lid. Let it sit for 15 minutes so the grains soften and absorb the water.

After 15 minutes, uncover, fluff with a fork, and use your hands to squeeze out any excess moisture over the sink. The bulgur should be plump but not soggy. Set aside to cool slightly while you prepare the potatoes.

Step 2: Boil and mash the potatoes

Place the peeled, cubed potatoes in a large pot and cover with cold water by about 1 inch (2.5 cm). Add 1 tsp salt to the water. Bring to a boil over high heat, then reduce to a gentle simmer and cook for 15–20 minutes, until the potatoes are very tender and easily pierced with a fork.

Drain the potatoes very well in a colander, then return them to the hot pot over low heat for 1–2 minutes, shaking gently, to evaporate extra moisture. Remove from the heat and mash thoroughly while still hot, until smooth and lump-free. Let the mashed potatoes cool down until just warm to the touch; this makes them easier to mix and shape.

Step 3: Cook the aromatics and spices

While the potatoes are boiling or cooling, heat 3 tbsp olive oil in a skillet over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring often, for 8–10 minutes, until the onion is soft, translucent, and starting to turn golden around the edges.

Add the minced garlic and cook for 1 minute more, just until fragrant. Stir in the cumin, coriander, allspice, and Aleppo pepper or paprika (plus a pinch of cayenne if using). Cook the spices with the onions for another 30–60 seconds to bloom their flavor. Remove the skillet from the heat and let the mixture cool slightly.

Step 4: Combine the kibbeh dough

In a large mixing bowl, combine the warm mashed potatoes, soaked and squeezed bulgur, the onion-spice mixture, chopped parsley, and chopped mint. Sprinkle over the 1½ tsp salt, ½ tsp black pepper, and the optional 2 tbsp flour or cornstarch if using.

Use clean hands or a sturdy spoon to mix everything together thoroughly. You are aiming for a cohesive, slightly sticky dough that holds together easily when pressed. If it feels too soft or wet and will not hold its shape, add another 1–2 tbsp flour or an extra spoonful of bulgur. Taste a small pinch and adjust seasoning with more salt, pepper, or spices as desired. Cover and let the mixture rest for 10 minutes to hydrate and firm up.

Step 5: Shape the torpedoes

Prepare a tray or baking sheet lined with parchment paper. Fill a small bowl with cool water to dampen your hands, which helps prevent sticking.

Scoop about 2 tbsp of the potato-bulgur mixture (roughly the size of a golf ball). With damp hands, roll it into a smooth ball, then gently elongate it into a small torpedo or oval, tapering the ends slightly to create the classic kibbeh shape. Press firmly as you shape to compact the mixture and avoid cracks.

Place the shaped kibbeh on the lined tray. Repeat with the remaining mixture, re-wetting your hands as needed. You should get about 20 torpedoes. If you see any visible cracks, pinch and smooth them closed so they do not split while cooking.

Step 6: Bake or fry the kibbeh

To bake (lighter, still crisp): Preheat your oven to 400°F (200°C). Brush a large baking sheet generously with olive oil or line with parchment and drizzle with oil. Arrange the kibbeh on the sheet, spacing them slightly apart, and brush or drizzle the tops with more olive oil.

Bake for 25–30 minutes, turning the kibbeh halfway through, until they are deeply golden on all sides and feel firm with a lightly crisp exterior.

To fry (extra crispy): Pour 2–3 inches (5–7 cm) of neutral oil into a deep, heavy pot or deep skillet. Heat to 350°F (175°C). Fry the kibbeh in batches without crowding the pan, turning occasionally, for 6–8 minutes or until evenly golden brown and crisp. Maintain the oil temperature between 340–360°F (170–182°C) for best results.

Use a slotted spoon to transfer fried kibbeh to a plate lined with paper towels to drain excess oil.

Step 7: Garnish and serve

Arrange the hot potato kibbeh on a serving platter. Sprinkle with extra chopped parsley or mint, and a pinch of sumac or Aleppo pepper if you like a little color and tang.

Serve immediately while warm and crisp, with lemon wedges for squeezing and a bowl of plain or Greek yogurt on the side for dipping. These are wonderful as an appetizer, part of a mezze spread, or served alongside a fresh salad for a light meal.

Pro Tips

• Dry is your friend: Make sure both the potatoes and the bulgur are well-drained. Excess water is the main reason kibbeh cracks or falls apart.
• Compact as you shape: Press the mixture firmly in your hands while forming each torpedo. Well-compacted kibbeh are sturdier and fry or bake more evenly.
• Chill for easier handling: If the mixture feels too soft, refrigerate the shaped kibbeh for 20–30 minutes before baking or frying to help them firm up.
• Test one first: Fry or bake a single kibbeh to check seasoning and texture. If it falls apart, add a little more flour or bulgur to the mixture; if it tastes flat, bump up the salt and spices.
• Control the oil temperature: When frying, use a thermometer if possible. Too-cool oil makes greasy kibbeh; too-hot oil can burn the outside before the center heats through.

Variations

• Cheesy center: Press a small cube of low-moisture mozzarella or halloumi into the center of each portion before shaping, sealing well around it for a gooey surprise.
• Spicier kibbeh: Increase the Aleppo pepper or add ¼–½ tsp cayenne for a more assertive kick, and finish with a sprinkle of chili flakes after cooking.
• Gluten-free version: Use fine gluten-free bulgur-style flakes or cooked, very well-drained quinoa in place of bulgur, and bind with cornstarch instead of flour.

Storage & Make-Ahead

To refrigerate: Cooled cooked kibbeh can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven or air fryer for 8–10 minutes until heated through and crisp again.

To freeze (unbaked/unfried): Place shaped, uncooked kibbeh on a parchment-lined tray and freeze until solid. Transfer to a freezer bag or airtight container and freeze for up to 2 months. Bake from frozen at 400°F (200°C) for 30–35 minutes, or fry from frozen, adding 1–2 minutes to the cooking time.

To freeze (cooked): Cool completely, then freeze in a single layer before transferring to a container. Reheat in the oven or air fryer until hot and crisp.

Nutrition (per serving)

Approximate values for 1 of 4 servings (about 5 baked kibbeh, without dipping sauces): 320 calories; 8 g protein; 50 g carbohydrates; 9 g fat; 3 g saturated fat; 6 g fiber; 650 mg sodium. If fried, total fat and calories will be higher depending on how much oil is absorbed.