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Sweet Potato Kibbie

Sweet Potato Kibbie
Sweet Potato Kibbie

This is one of my dearest recipes! Dearest because is an ancient-traditional-recipe but also because the great woman that taught me this recipe, did so in a matter of 3 years, whilst talking and sharing some of the most amazing moment any friendship could have, that woman was my grandma!

This recipe is made to feed 6 to 8 people well.


For the dough:

1 kg. sweet potato flesh (cooked and mashed)

1 kg. fine cracked wheat (also known as Bulgur- rinsed and drained)

1 onion (grated)

2 tablespoon of dry mint

1 teaspoon of paprika

1/2 teaspoon of Arabic all-spice blend

1 teaspoon of salt

Oil to fry the kibbehs

1 tablespoon of AP flour

For the stuffing:

1 kg. lamb minced

2 medium onions (chopped)

4 tablespoon of olive oil

1 tablespoon of sumac

Salt & Pepper to tast

For the dipping sauce:

1/2 cup lemon juice

A bunch of cilantro (chopped)

1 red hot chilli pepper (chopped)

4 tablespoon of olive oil


  1. Combine the sweet potato mash, cracked wheat, salt, spices, grated onion, dry mint and paprika and process into sticky dough. Add the flour if necessary and leave aside, covered with a wet towel.

  2. Heat the oil in a pan and fry the chopped onion until transparent. Add lamb, sumac, and salt. Prepare the tasty stuffing. Keep aside to cool.

  3. Divide the potato dough into small egg-size balls.

  4. Take a ball and make a hole in the middle. Dip the hands in water and enlarge the hole with your fingers. Fill with the stuffing and join the sides to seal, sharpening the edges of the potato kibbie.

  5. Fry in deep oil until golden and crispy and serve hot.

  6. For the dipping sauce, mix all the ingredients together and serve.


  1. Instead of potato, pumpkin can be a substitute.

  2. Instead of meat as a stuffing, chopped chard and garbanzo beans can be use.

  3. Garlic sauce is also normally used as dipping sauce.




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