Make Ahead

Sweet Potato Kibbeh

November 14, 2010
1 Ratings
  • Serves 9-12
Author Notes

Kibbeh is a Middle Eastern dish usually made with ground meat (lamb), bulghur and spices. My mother-in-law is Labenese, and she once made pumpkin kibbeh. We almost finished the whole pan in one sitting, my husband and I couldn't stop eating it. I made a few variations to her recipe, I use sweet potato, less olive oil, and ground coriander. This side dish is guaranteed to please both vegetarians and omnivores. - Krystal Ford —Krystal Ford

Test Kitchen Notes

I was surprised at how flavorful this dish was with so few ingredients and ground coriander as the only spice. It was fragrant and enticing with a floral undertone. And, boy, is it filling! A tiny serving of this would suffice as a side dish; I think it's actually better suited as a vegetarian main course. Be aware that this recipe makes quite a lot -- as a main dish, it could easily feed 8 hungry people and as a side dish, you could feed a small army. The only thing I would change is that the onions never really softened or sweetened so they were a little harsh, so I would either use a sweet onion or saute them first before cooking. —vrunka

What You'll Need
  • 6 cups cubed sweet potato
  • 1 cup onion, julienned
  • 2 cups bulghur cracked wheat
  • 1 cup onion, diced
  • 1 tablespoon ground coriander
  • 1-2 tablespoons salt, or more to taste
  • 1/4 cup olive oil plus 2 tablespoons
  • 2 tablespoons olive oil
  1. Peel and cube sweet potatoes. Put in a saucepan and cover with water and bring to a boil.
  2. Meanwhile Julienne two medium onions (1 cup worth) and place in the bottom of glass 9x9 baking dish. Cover with 1/4 cup of olive oil.
  3. Place 2 cups of bulghur in a bowl, sprinkle with a tbsp of salt and just enough hot water to cover bulghur. Let stand 20 min and squeeze out any remaining water.
  4. When sweet potatoes are tender, drain, and mash. Add 1 tbs of coriander and 1 tbs of salt and stir.
  5. Combine bulghur, 1 cup of diced onion with mashed sweet potato. Spoon into baking dish over the layer of onions. Smooth surface.
  6. Using a butter knife make 1 inch square or diamond pattern on the surface then spread 2 tablespoons of olive oil over the surface.
  7. Bake at 400F for 25-30 minutes until golden on top.

See what other Food52ers are saying.

  • vvvanessa
  • Cindy
  • Fhcpower
  • kasimon

4 Reviews

Cindy November 14, 2014
Ive made this recipe multiple times and it always fills 2-3 pie pans. I cannot imagine how the author crammed all the ingredients into a 9x9 pan!
Fhcpower October 7, 2011
has anyone tried this recipe with beef?
kasimon July 21, 2011
It is really DELISHOUS!!!!!!!
vvvanessa November 18, 2010
great idea! i am looking forward to trying this recipe.