Sweet Potato Kibbeh With Mozzarella and Tomato 8.000

Deb Lindsey for The Washington Post

Book Report Oct 17, 2012

Kibbeh is considered by many to be the national dish of Lebanon. Bulgur wheat is combined with meat, vegetables, fruit or other ingredients to create a hearty, substantial side or main dish. There are endless variations on the theme. This recipe is flexible; if you don't have basil or tomato, just omit them and the dish will still be good.

Servings: 8
  • 18 ounces sweet potatoes
  • 1/2 onion, grated
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 2 tablespoons flour
  • 1 1/4 cups bulgur wheat, soaked in water for 10 minutes and squeezed out in cheesecloth (muslin)
  • 1 cup plus 2 tablespoons grated mozzarella cheese
  • 1/4 cup chopped, drained sun-dried tomatoes, lightly packed
  • 1/4 cup minced basil, lightly packed
  • 1/4 cup minced parsley, lightly packed
  • Olive oil, for drizzling


Preheat the oven to 400 degrees. Spray a 9-inch round cake pan with nonstick cooking oil spray.

Prick the sweet potatoes all over with a fork and bake them for 45 to 60 minutes or until tender. Let the potatoes cool slightly, then cut them in half, scoop out the flesh and transfer it a large bowl. Add the onion, paprika, pepper, salt, flour, bulgur wheat, mozzarella, sun-dried tomatoes, basil and parsley and mix well until thoroughly combined.

Transfer the mixture to the prepared pan, pressing it down firmly. Score the top into 8 portions and make a 3/4-inch-wide hole in the center. Drizzle the kibbeh with oil and bake for 1 hour. Let it cool in the pan before cutting.

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Recipe Source

Adapted from "The Lebanese Kitchen," by Salma Hage (Phaidon, 2012).

Tested by Jane Touzalin.

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