Unbaked Potato Kebbeh – Mashed Potatoes and Burghul (Bulgur)

  • Servings: 3 or 4

Kebbeh is generally made with mince meat and Burghul. The 2 famous Lebanese Kebbeh are: the raw meat Kebbeh and the baked one.

But if you want a vegetarian or vegan Kebbeh then follow this recipe. It is also eaten either unbaked or baked!

My recipe uses the same ingredients as the ones I use in Kebbeh Nayeh (raw meat Kebbeh) and it tastes like it. And if you have any leftover, bake it next day (for a change).

Serve this Kebbeh cold or at room temperature with a drizzle of olive oil and some raw greens on the side (such as rocket, watercress, mustard leaves, spring onions) and flat bread, if eaten as a vegetarian or vegan meal.


  • 4 medium size boiled potatoes, cooked in salty water and mashed
  • 1 cup of fine grain burghul, soaked beforehand and drained well
  • 1 large onion, chopped finely
  • 1 large handful of mint leaves, chopped finely + some extra for garnish
  • 1 tsp of allspice
  • 1/2 tsp of cinnamon
  • 1/2 tsp of white pepper + salt to taste
  • Enough olive oil, to drizzle on top


Step 1

First rub the chopped onion with allspice and salt then put in a bowl with all the other ingredients. Mix and knead by hand until all is well combined. Taste to adjust the seasonings then spread the Kebbeh on a platter. Drizzle generously with olive oil and serve at room temperature or cold with a garnish of fresh mint.

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