Kebbe is considered to be the national dish of Lebanon. This dish is meatless, making it perfect for vegetarians. When I first tried it, I was surprised at how flavorful this dish was. It was fragrant and filling!

Sweet potato kebbeh



1 kg sweet potatoes
1 onion, grated
1 tsp paprika
1 tsp black pepper
2 tsps salt
4 tbsps flour
2 ½ cups fine bulgur wheat (soaked in water for 10 mins then drained)
2 ¼ cups grated mozzarella cheese
Scant 1 cup drained sun-dried tomatoes, chopped
1 bunch fresh basil, chopped
1 bunch fresh parsley, chopped
Extra virgin olive oil for brushing and drizzling




Preheat the oven at 400°C. Peel the sweet potatoes and cut them round. Bake for 45-60 mins until tender. Remove from oven and let cool slightly. When cooled, add the onion, paprika, pepper, salt, flour, bulgur wheat, mozzarella, sun-dried tomatoes, basil, and parsley and mix well until thoroughly combined. Brush a 30 cm round pan with extra virgin olive oil. Put the mixture into the pan pressing it down firmly. Score the top into horizontal and vertical lines, with whatever distance between them you like. Drizzle with olive oil and bake for 45 mins – 1 hour. Remove from oven and let cool before cutting. Enjoy and Bon Appétit!



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