Spice Bazaar

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Potato Kibbie Balls

Added on
Prep 15 min.
Cooking 60 min.
Total 75 min.
Yield 28-30 Kibbie Balls

This meatless version of the classic dish, Kibbie is flavorful and satisfying. It is delicious freshly fried and great as a snack, served cold.

Prepare the Filling: Heat oil in a large frying pan and sauté the pine nuts until lightly browned. Remove and set aside. Add the onions to the oil and sauté until browned. Stir the garbanzos, pine nuts and 1/2 tsp DAMASCUS KIBBIE SPICE into the onions. Sauté for one minute. Set aside.

Prepare the Dough: Place the bulgur in a small bowl and stir in the water. Set aside. Boil potatoes in water to cover until done. Drain and mash. Allow to cool. Add the flour, 2 tsp DAMASCUS KIBBIE SPICE and the soaked bulgur. Knead together thoroughly.

Shape Potato Kibbie Balls: Divide dough into golf-ball size pieces. Press a large indentation in the center. Fill with 1 Tbsp filling. Close up and form into a football shape. Heat at least 3 inches of oil in a medium saucepan. Drop 4 or 5 Kibbie Balls into the hot oil and fry 3 to 5 minutes, turning with a slotted spoon until browned. Remove and drain on a paper towel lined tray. Repeat until all the Kibbie Balls are fried.

Variation: For those who prefer not to fry, the Kibbie may be baked in a 9×13 inch pan. Drizzle the pan with 2 Tbsp olive oil and press half of the dough evenly in the bottom of the pan. Spread the filling evenly over the layer of dough. Form patties with the rest of the dough and lay them side-by-side on top of the filling. Use bits of the mixture to fill in empty spaces. Smooth over entire pan with wet hands. Drizzle 2 more Tbsp olive oil over the top. Cut into 2 inch squares and then cut diagonally to form triangles. Bake for 40 to 50 minutes until lightly browned. Then broil on high until browned.


  • 1/2 c Pine Nuts or Slivered Almonds
  • 1/4 c Oil
  • 1 Large Onion, diced
  • 1 Can Garbanzo Beans, drained and coarsely chopped
  • 2 1/2 tsp Damascus Kibbie Spice
  • 1 c Bulgur #1*
  • 1 c Water
  • 2 lb: Pound Russet Potatoes, peeled and cut into 1/2 inch cubes
  • 1 c Flour
  • Oil for deep-frying