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Baked Kibbeh with Sweet Potato

Baked Kibbeh with Sweet Potato

By Courtney HillNovember 11, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    1½ hours
  • Active time plus cooling
    30 minutes active

A traditional Middle Eastern dish, kibbeh bil sanieh is a mixture of bulgur and ground lamb or beef that’s baked then cut into pieces for serving. The warming spices used in kibbeh work exceptionally well with sweet potatoes, which we used in place of ground meat in this vegetarian version. Before combining with the potatoes, the bulgur is soaked in boiling water to hydrate the grain. Fine bulgur is key to the best texture. If you can’t find it, process coarse bulgur in a spice grinder for 10 to 30 seconds. We serve the kibbeh with a tangy herbed yogurt sauce to brighten up the flavors.

Ingredients
  • 2

    medium yellow onions, 1 peeled, 1 halved and thinly sliced

  • ½

    cup fine bulgur (see headnote)

  • Kosher salt and ground black pepper

  • 1

    cup boiling water

  • 1

    pound sweet potato (preferably orange-fleshed), peeled and cut into 1-inch chunks

  • ¾

    teaspoon ground cumin

  • ½

    teaspoon ground allspice OR ground cardamom

  • ¼

    teaspoon ground cinnamon

  • 5

    tablespoons extra-virgin olive oil, divided

  • ¾

    cup plain whole-milk yogurt

  • ½

    cup chopped fresh flat-leaf parsley OR mint

Step 1

Heat the oven to 400°F with a rack in the middle position. Set a box grater in a large bowl. Grate the whole onion on the large holes down to the root end. Stir in the bulgur and ½ teaspoon salt, then stir in the boiling water. Cover and let stand until the bulgur is softened, about 20 minutes.

Step 2

Meanwhile, in a medium microwave-safe bowl, stir together the sweet potato, 2 tablespoons water and ½ teaspoon salt. Cover and microwave on high until the potatoes are completely tender, 5 to 7 minutes, stirring once halfway through. Carefully uncover and cool slightly. Pour off and discard any water in the bowl, then mash the potato until smooth.

Step 3

When the bulgur is softened, drain it in a fine-mesh sieve, pressing to remove excess liquid, then return it to the bowl. Add the sweet potato, cumin, allspice, cinnamon, ½ teaspoon salt and ¾ teaspoon pepper; stir well, then set aside.

Step 4

In an oven-safe 12-inch skillet (preferably cast-iron) over medium-high, heat 2 tablespoons oil until shimmering. Add the sliced onion and ¼ teaspoon salt; cook, stirring occasionally, until golden brown, 3 to 5 minutes. Remove from the heat.

Step 5

Spoon the bulgur mixture over the onion, then use a spatula to spread in an even layer. Using a paring knife, score a diamond pattern in the surface. Drizzle with the remaining 3 tablespoons oil. Bake until golden brown, 35 to 45 minutes. Cool on a wire rack for 10 minutes.

Step 6

Meanwhile, in a small bowl, stir together the yogurt and parsley; taste and season with salt and pepper. Cut the kibbeh into slices and serve with the yogurt sauce.