This dish brings together smooth mashed potatoes and flavorful spiced meat in a casserole-style presentation that’s perfect for family dinners or gatherings. It’s an excellent choice for both meat-lovers and vegetarians (with a meat-free variation), and it can be served as a main course or hearty side dish. Its crispy top and creamy interior make it irresistible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Potatoes (peeled and boiled)
Fine bulgur
Ground beef or lamb (optional, for filling)
Onion (finely chopped)
Olive oil or butter
Salt
Black pepper
Ground allspice
Ground cinnamon
Fresh parsley (chopped)
Egg (optional, for binding)
Pine nuts (optional, for garnish or mixing with meat)
Directions
Peel and boil the potatoes until tender. Mash them while still warm.
Soak the bulgur in warm water until softened, then drain excess water.
In a pan, sauté chopped onions in olive oil or butter until translucent.
If using meat, add ground beef or lamb to the onions and cook until browned. Season with salt, pepper, allspice, and cinnamon. Stir in chopped parsley and optional pine nuts. Set aside.
Combine mashed potatoes with soaked bulgur, some salt, and an egg if using for binding. Mix until smooth and well combined.
Grease a baking dish and spread half the potato mixture evenly on the bottom.
Add the meat mixture as a layer on top.
Cover with the remaining potato mixture and smooth the surface.
Drizzle olive oil or dot with butter on top for a golden finish.
Bake in a preheated oven at 375°F (190°C) for 30–40 minutes, or until the top is golden brown.
Let cool slightly before slicing and serving.
Servings and timing
This recipe serves 6–8 people. Prep time: 30 minutes Cook time: 40 minutes Total time: 1 hour 10 minutes
Variations
Vegetarian Version: Omit the meat and add a layer of sautéed mushrooms, spinach, or seasoned lentils.
Cheesy Potato Souffle: Mix shredded cheese into the potato mixture or top with cheese before baking.
Mini Souffles: Bake in ramekins for individual portions.
Spicier Option: Add a pinch of chili flakes or cayenne pepper to the meat mixture.
Gluten-Free Version: Replace bulgur with gluten-free breadcrumbs or skip it entirely for a softer texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a preheated oven at 350°F (175°C) for about 10–15 minutes, or microwave individual portions for 1–2 minutes. This dish can also be made ahead and refrigerated before baking. Let it come to room temperature before putting it in the oven.
FAQs
What is Lebanese Potato Souffle?
It’s a baked dish made from mashed potatoes, bulgur, and optionally a seasoned meat filling. It’s similar in structure to kibbeh but uses potatoes instead of cracked wheat meat shells.
Can I make it without meat?
Yes, it’s easy to make a vegetarian version by omitting the meat and using a vegetable filling or just seasoned potato and bulgur mix.
Is this dish spicy?
No, but you can add spices like chili flakes if you prefer heat.
Can I make it in advance?
Yes, you can prepare it ahead of time and refrigerate it before baking. Just bake it fresh before serving.
Can I freeze Lebanese Potato Souffle?
Yes, you can freeze it either before or after baking. Wrap tightly and freeze for up to 2 months. Thaw before reheating or baking.
What type of potatoes work best?
Starchy potatoes like Russets or Yukon Golds mash well and give a creamy texture.
Is bulgur necessary?
It helps add texture and bind the potato mixture, but you can skip it or substitute with breadcrumbs or cooked quinoa.
What can I serve it with?
It pairs well with a side salad, yogurt sauce, or pickled vegetables.
Can I use sweet potatoes?
Yes, for a slightly sweeter and earthier version. Adjust seasoning to balance the flavor.
Do I need to use an egg?
The egg helps bind the mixture, especially if not using much bulgur, but it’s optional.
Conclusion
Lebanese Potato Souffle is a hearty and comforting dish that blends the creamy goodness of mashed potatoes with the rich, spiced layers of traditional Middle Eastern cooking. Whether served as a main or a side, this dish is both satisfying and adaptable, making it a fantastic addition to your home-cooked meal rotation.
Lebanese Potato Souffle, or ‘Kibbet Batata,’ is a savory Middle Eastern casserole made from mashed potatoes, fine bulgur, and optionally a spiced ground meat filling. Baked until golden, it’s hearty, creamy, and packed with flavor—perfect as a main or side dish.
Author:Catherine
Prep Time:30 minutes
Cook Time:40 minutes
Total Time:1 hour 10 minutes
Yield:6–8 servings
Category:Main Dish
Method:Baking
Cuisine:Middle Eastern
Diet:Halal
Ingredients
4 large potatoes (peeled and boiled)
1/2 cup fine bulgur
250g ground beef or lamb (optional)
1 large onion, finely chopped
2 tablespoons olive oil or butter (plus more for greasing and topping)
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
2 tablespoons chopped fresh parsley
1 egg (optional, for binding)
2 tablespoons pine nuts (optional, for garnish or meat filling)
Instructions
Peel and boil potatoes until tender. Mash while warm and set aside.
Soak bulgur in warm water for 10–15 minutes until softened, then drain excess water.
In a skillet, heat olive oil or butter and sauté chopped onions until translucent.
If using meat, add ground beef or lamb to the onions and cook until browned. Season with salt, pepper, allspice, cinnamon, and stir in parsley and pine nuts if using. Set aside.
In a large bowl, combine mashed potatoes, soaked bulgur, salt, and optional egg. Mix until smooth.
Preheat oven to 375°F (190°C). Grease a baking dish.
Spread half the potato mixture in the dish, pressing it evenly into the base.
Add the meat mixture as a middle layer (if using).
Cover with remaining potato mixture and smooth the surface.
Drizzle with olive oil or dot with butter for a golden crust.
Bake for 30–40 minutes, or until the top is golden brown.
Let cool slightly before slicing and serving.
Notes
Use starchy potatoes like Russets or Yukon Gold for the best texture.Egg is optional but helps with binding, especially if the mix is soft.Vegetarian version: skip meat and use seasoned veggies or lentils instead.Pine nuts add crunch and depth but can be omitted if preferred.Can be prepared ahead and baked before serving.
