Baked Potato Kibbe (Vegetarian)
A comforting vegetarian kibbe made with creamy mashed potatoes and bulgur wheat, layered with silky thin onions and fragrant mint. This Middle Eastern-inspired bake is budget-friendly, meat-free, and surprisingly simple — golden on top, tender inside, and perfect for feeding a crowd.
🛒 Ingredients
10 servings
- 1.5 kg cooked, peeled potatoes
- 500 g fine bulgur wheat (dry, no soaking needed)
- 4 tablespoons margarine or butter
- 2 medium onions, very thinly sliced
- Shredded mozzarella (optional)
- Fresh or dried mint, to taste
- Salt, to taste
- Black pepper, to taste
- Olive oil, to taste
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Directions
- 1
Mash the cooked potatoes until smooth, then mix in the dry bulgur wheat straight from the package — no soaking needed. Work into a uniform dough.
- 2
Add the margarine or butter and knead until fully incorporated and the dough is smooth and pliable.
- 3
Season with olive oil, salt, mint, and pepper. Taste and adjust as needed.
- 4
Press half the dough evenly into the bottom of a glass baking dish — no greasing required.
- 5
Layer the very thinly sliced onions over the top. Add mozzarella if you'd like a melty filling.
- 6
Cover with the remaining dough, smoothing the surface evenly.
- 7
Drizzle generously with olive oil.
- 8
Bake in a preheated oven at 180 °C (350 °F) for 30–40 minutes, until the top is golden brown.
💡 Chef's Tip
Do not soak the bulgur — it absorbs moisture naturally from the potatoes, giving the kibbe its perfect texture. Leftovers reheat beautifully the next day.
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