Firm kibbeh with leek and potato and the classic kibbeh spice mixture

Recipe by Damaris Beems
0.0 from 0 votes
Course: Arabic, Recipe




Cooking time


Total time



Kibbeh is to the Middle East what stampot is to the Netherlands. It is a dish with which you make a kind of ‘cake’ of bulgur with (sweet) potato or pumpkin for example and an intermediate layer of fried vegetables, nuts, herbs, spices. Here is a delicious version with leek and potato. Very surprising in taste. You could almost eat it as a pancake. This dish contains the Kibbeh spice mixture, Khamouneh. It is also called ‘kibbeh herbs’, because it is the classic spice mixture that is used in many kibbehs. A good kibbeh can be recognized by Khamouneh.


  • 1 kilo potatoes

  • 1 kilo leek

  • 300 gram coarse bulgur

  • 1-2 red onions

  • The Kibbeh spice mixture – Khamouneh
  • 1 table spoon cumin seeds

  • 1 table spoon dried rose petals

  • 1 table spoon pul biber

  • 1 table spoon dry oregano

  • 1 table spoon dried mint

  • 1 table spoon cinnamon

  • 1 table spoon allspice

  • 1 table spoon salt

Cooking time

  • Peel the potatoes and cook them until tender.
    Soak the bulgur in boiling hot water.
    Cut the leek into rings and fry it buttery and well browned in a pan with olive oil.
  • Mix the mashed potatoes, bulgur and leeks together.
    Make the khamouneh and spoon 2-3 tablespoons into the potato mixture.
    Taste if there is no more ‘must’ be in it.
    Bring it to taste with salt and pepper.
  • Line a baking pan with baking paper and spoon your kibbeh mixture into the baking pan.
    Press well and make diagonal stripes from left to right with a fork.
    Put some pieces of margarine on top. Cover with aluminum foil and put in a preheated oven at 180 degrees.
  • Remove the kibbeh after half an hour, the top is light brown, but still soft if it is good.
    Finely chop the red onions and drizzle them over the bovnen side. Garnish with some rose petals.

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