This is the easiest kibbeh pie you will ever make. No stress is involved here: just pick your favorite potatoes, boil them and mash them and mix them with some bulgur (added protein!) and herbs. Make a separate filling such as a ground beef with onion and bell peppers and spices, and the assembly of this kibbeh pie is a no-brainer.
INGREDIENTS:
- 3 pounds of your favorite potatoes (I used Yukon gold)
- Olive oil, as needed
- 1 1/4 cup of bulgur #1 (extra-fine)
- 1 bunch of flat-leaved parsley
- several cloves of garlic
- Spices: salt, 1/2 teaspoon of white or black pepper, 1/2 teaspoon of allspice, a dash of cinnamon, rind of half a lemon (optional)
For the filling:
- 1/2 pound of ground beef or lamb
- 1 onion
- 1/3 cup of pine nuts (substitute almonds or walnuts or pecans)
- 1 green bell pepper
- 3 garlic cloves, mashed in a mortar with a dash of salt
- Spices: salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of cinnamon, 1/2 teaspoon of allspice, 1/2 teaspoon of Aleppo pepper or paprika or chili powder (optional)
METHOD:
- Make the filling ahead of time: Chop the onion and bell pepper in small dice. Heat 2 tablespoons of olive oil and fry the onion and bell pepper for 5 minutes until softened; add the meat, garlic and spices and fry till the meat is cooked. Drain excess oil and set aside.
- Boil the potatoes till soft; drain and peel and mash; add some olive oil and salt and spices to the potatoes and set aside. Place the bulgur in a bowl and add some hot water to cover; let it soften for a few minutes and when it feels soft to the touch, drain it and squeeze the extra water out thoroughly. Add to the potatoes.
- Chop the parsley leaves fine and add to the potatoes. Add the spices and taste and adjust seasoning. Mix thoroughly to incorporate the mixture. Grease a pie pan with oil and divide the potato kibbeh in half. Roll it out between two sheets of wax paper and remove the top sheet of paper; flip the bottom onto the pie plate. Cut the excess potato mixture and patch it up to fit the pan. Place the meat filling on top of the bottom layer. Roll out the top layer and flip it over the meat filling, pinching it to fit the pie plate. Score the potato kibbeh with a knife, forming a small ball with the excess potato mixture; drizzle some olive oil over the top of the pie and bake in a 350F oven till hot, running it under the broiler for a minute or so to brown it. Serve warm.
26 Comments
This sounds so simple as you say and I love the added addition of nuts, another of your recipes that I have bookmarked, it sounds so delicious. Diane
This is a wonderful recipe which I have bookmarked to try. Have a wonderful Sunday.
Oh je le fais, celui-là … C’est extrêmement bon, je confirme ! ;o)
Bisous
Hélène
Mmmm, I love the idea of this – and will believe you when you say it is easy to make. The pressure’s on now to try it and to make it easy.
Julia
An interesting kibbeh! Something I definitely want to try.
Cheers,
Rosa
it looks so AMAZING
yum yum
Reminds me a little of a Shepherd’s Pie – I love the hash marks on top.
A simple and delicious idea. I’ll make a potato kibbeh soon.
See you.
Looks great I’ll make it!
As always thank you.
You make it look and sounds so delicious! I’ve never seen a kibeh like this in pie form – at the lebanese restos in town they always serve it in little football shapes.
Pie makes me hungry..
looks great and tasty
You are amazing!! I have been craving this kibbeh all week but I couldn’t get a hold of my tata!
Do you ever serve it with the cabbage salad?
@Dana: I serve it with a salad, and you just reminded me I need to make that cabbage salad too!
@Samir: Oh your version sounds excellent and I will try this next time I make it.
oh this is so fun and looks GREAT!
your version sounds delicious..we usually dont do a filling for this ,, ..we season the dough with dried nana,parsley ,cinnamon and black pepper/salt,,on the bottom of the tray below the dough sliced raw onions and onion oil..when it bakes the onions caramelize..
such a great recipe! This is like sepherd pie but better?
sorry Joumana,, I meant to say on the bottom of the tray below dough we place raw sliced onion( not too thin half moon shapes) and lots of olive oil not “onion oil”!!!..and to top the pie with lots olive oil as well before baking..no oil in dough…when it bakes the onions are sweet and caramelized and pressed into the pie…
I really enjoy savoury pies and tarts and this one sounds particularly interesting and tasty!
ugh I always do this..I get so carried away posting my thought I forget something( its truly amazing how you manage you blog!)..in addition to the seasonings I mentioned add a grated onion..and bake it for about 40 minutes till golden..good served cold/room temperature..
YUM…I like everything in this lovely pie, and its such a beauty when presented. – S
finalement c’est un hachis parmentier a la libanaise, ca a l’air très bon.
love this- it’s sort of a Lebanese version of shepherd’s pie, isnt it? x shayma
Your potato kibbeh looks wonderful, i love the addition of bulgur. A recipe i want to try soon
This looks amazing!!! I can’t wait to make it and will probably do so later this week! I just showed Kemal and he is excited about trying it as well!
I just love your blog by the way. I’ve spent probably 30 minutes here this morning browsing, getting hungry, and inspired. And I’m still not done here so let me go browse some more.
Quel délicieux ” gâteau “…