Walnut Kibbeh

Beware this kibbeh is addictive! I suggest you make twice as much to go round.

Mash the potatoes while still warm, it will be easier to blend them.

Serve as a starter or a bite size appetiser on grilled pitta bread.


  • 450 g cooked and peeled potatoes
  • 115 g fine burghol, rinsed and drained
  • 1/2 small onion
  • 100 g walnuts crushed to a paste, and a handful of walnut halves to garnish
  • 1 green chilli pepper or more if you like it really spicy
  • 10 g chopped parsley
  • 1½ tablespoons extra virgin olive oil
  • 1½tablespoons water
  • 1 tablespoon lemon juice
  • ½ teaspoon seven spices
  • ½ teaspoon black pepper
  • Sea salt


  1. Press the potatoes through a ricer.
  2. Grate the onion, place in a sieve and strain.
  3. Rinse and strain the burghol and place it in a large bowl.
  4. Adding a pinch of salt, crush the walnuts to a paste with a food processor or by hand in a heavy pestle and mortar.
  5. Combine the the burghol with the grated onion, the spices and the walnut paste.  Incorporate the mashed potatoes; add olive oil, lemon juice, water and knead to form a sort of soft dough; mix in the chopped parsley last.
  6. Taste and adjust the seasoning.
  7. Divide the mixture into portions weighing each 100 g, form them like a rugby ball and place them in a serving dish.
  8. Garnish each portion with half a walnut and drizzle with extra virgin olive oil. Walnut kibbeh will keep in the fridge for 3 days and is best served at room temperature.
40 minutes

Cooking time

30 minutes

Preparation time



2 replies
  1. Tasteofbeirut says:

    Yum! Cant wait to try it out! People here in the Chouf make potato kibbeh or pumpkin kibbeh, but i have never tasted that one! Is this one from a specific region?

  2. Claude Chahine Shehadi says:

    Great that you like it Joumana, it is actually quite moreish. I am not sure that it is regional, I think it may well be a new take on potato kibbeh.

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