Sweet potato and sun-dried tomato kibbeh

Recipe by Damaris Beems
0.0 from 0 votes
Course: Side dish, MainCuisine: Lebanese, Middle East




Cooking time


Total time





Kibbeh is so versatile. This is a great variation. With sweet potato and sun-dried tomato. It’s a smooth dish. Together with a salad you have a delicious meal that has everything in it. And it also looks spectacular.


  • 1 kilo sweet potato

  • 250 gram fine bulgur

  • 1 jar sun-dried tomatoes in oil

  • 1 bouquet basil and 1 bunch of fresh flat-leaf parsley

  • 4 cloves garlic

  • 0,5 table spoon paprika powder

  • salt and pepper

  • olive oil

Cooking time

  • Make slits in the sweet potatoes and place them, skin and all, in a preheated oven at 200 degrees. They are usually done after 45 minutes.
    Cut the sun-dried tomatoes into small pieces.
    Soak the bulgur in boiling water for 15 minutes. The bulgur should be just under water.
    Cut the potatoes open and remove the skin, this is now very easy.
    Mash the potatoes and mix them with the bulgur.
    Finely chop the garlic cloves and add them.
    Finely chop the fresh herbs and add them as well.
    Finally, add the paprika powder and salt and pepper and stir everything well again.
  • Spoon the kibbeh into a cake or baking tin and cut it into the pieces you want to serve later. Generously coat the top with olive oil.
    Place in the oven at 180 degrees for about 30 minutes. The top should be a little crispy, but not too much.

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