This Lebanese potato and bulgur bake has a spiced onion filling nestled between two soft layers. Baking turns the top golden brown and firms up the edges enough to cut the kibbet into wedges.
Kibbet batata is a potato variation within the broader kibbeh family of dishes made with bulgur. The exact ingredients vary by household and region; this version follows the requested combination of potato and fine bulgur with a savory onion-and-herb filling. Potato is the base and remains clearly the star, while bulgur gives the mash a little firmness and a light bite. Use fine bulgur, which absorbs moisture quickly and mixes easily with the potato.
Boil the potatoes until tender, then let them steam-dry thoroughly. This last step matters: wet mash makes the mixture loose and difficult to layer. Mash the potatoes without milk or butter so the flavor stays clean and the bulgur provides the texture. Let the mash cool a little before adding the soaked bulgur, grated onion and herbs. The mixture should be soft and hold together, not runny; a little extra bulgur can help if the potatoes are unusually moist.
The filling gets its flavor from slowly cooked onion, parsley, mint and warming allspice. Cook the onion gently until soft and lightly golden: this makes it sweet and juicy, without a raw sharpness in the middle of the dish. Sumac adds a mild, fruity acidity that balances the potato. If you don’t have sumac, you can leave it out; don’t simply add lemon juice to the filling, since the extra moisture can make the layers less firm. Allspice is not the same as hot pepper and brings a warm, spiced note.
A baking dish about 22 by 18 centimeters gives a good balance between the soft inside and golden-brown top. Divide the potato mixture into two portions and don’t make the bottom layer too thin; this helps keep the filling in place when you serve the wedges. A thin layer of oil on top helps the edges brown. Let the dish rest for a little while after baking so the bulgur and potato can firm up.
Serve the kibbet as a side dish alongside a fresh salad with tomato and cucumber or grilled vegetables. The potato makes the dish filling, so keep the portions modest when there are other side dishes on the table. Cover leftovers and refrigerate them within two hours; they’ll keep for up to three days. Reheat them in an oven at 180 °C until piping hot all the way through; this keeps the edges firmer than reheating in the microwave.
Put the bulgur in a heatproof bowl, pour the boiling water over it and cover. Leave to stand for 10 minutes. Drain off any remaining water and fluff the grains with a fork.
Meanwhile, boil the potatoes in plenty of water for 15–20 minutes, until tender. Drain and let them steam-dry for 5 minutes. Mash until smooth and leave to cool until lukewarm.
Finely chop one onion. Heat 1 tablespoon of olive oil in a frying pan and cook the onion over medium-low heat for 8–10 minutes, until soft and lightly golden. Stir in the allspice, sumac, and half the salt and pepper. Remove the pan from the heat and stir in the parsley and mint.
Finely grate the second onion and squeeze out the excess moisture. Mix the grated onion with the mashed potatoes and soaked bulgur. Season with the remaining salt and pepper.
Preheat the oven to 200 °C (180 °C fan). Grease a baking dish about 22 by 18 cm with 1 tablespoon of olive oil. Press a little more than half of the potato mixture evenly into the bottom.
Spread the cooked onion-and-herb filling over the bottom layer, leaving a narrow border around the edge. Spoon the remaining potato mixture on top and gently smooth it out. Brush with the remaining tablespoon of olive oil and use a sharp knife to score it into six wedges.
Bake for 35–40 minutes, until the top and edges are golden brown. Leave the kibbet to rest for 10 minutes, then cut through the wedges again before serving.
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