Potato & Cheese Kibbeh Recipe: A Golden Ramadan Delight

Potato & Cheese Kibbeh… A Golden Ramadan Delight You Can’t Resist

March 15, 2026

During Ramadan, no table feels complete without a dish that captures attention before it even reaches the senses.
Potato and Cheese Kibbeh is more than just a Ramadan appetizer — it’s a comforting experience that begins with a crispy golden crust and ends with melted cheese in every bite.

At Al Manfoush Group, we believe that the smallest details make the biggest difference… and this recipe is one of those special touches that fills your table with warmth and joy.

Why Potato & Cheese Kibbeh Is the Perfect Ramadan Choice
Ideal as an iftar appetizer
Light yet satisfying
Perfect for preparing ahead and freezing
Crispy golden exterior with a gooey mozzarella filling

This recipe beautifully combines the authentic flavor of bulgur with the softness of potatoes, elevated by a rich Kamouneh spice blend infused with aromatic herbs and spices.

Potato & Cheese Kibbeh Ingredients

(Serves 10 people)

Main Ingredients:
1 kg fine bulgur
1 liter water, for soaking the bulgur
1 kg medium potatoes (6–7 potatoes)
1 kg shredded mozzarella cheese
50 g Kamouneh spice mix
½ cup corn flour
Salt to taste
Water, as needed for kneading
Vegetable oil, for frying
Kamouneh Spice Mix (The Secret Behind the Flavor)

This rich blend includes:

Cumin seeds
Allspice
Black pepper
Cloves
Cinnamon stick
Dried rose petals
Chili flakes
Fresh and dried mint
Fresh and dried basil
Fine bulgur
Red onion
Sweet red pepper
Hot green pepper (optional)
Lemon zest
Preparation:

Blend all ingredients in a food processor until smooth and well combined.

How to Make Potato & Cheese Kibbeh — Step by Step
First: Prepare the Kibbeh Dough
Boil the potatoes until very tender, then mash them thoroughly.
Soak the bulgur in water for 30 minutes, then knead until softened.
Add the mashed potatoes, Kamouneh spice mix, corn flour, and salt.
Knead the mixture while gradually adding water until you achieve a smooth dough that does not crack.
Second: Shape the Kibbeh
Take about 50 g of dough and shape it into a ball.
Create a hollow center and fill it with mozzarella cheese (about 25 g).
Seal it tightly and shape it into a round disc.
Repeat until all the dough is used.
Third: Fry the Kibbeh
Heat the oil to 180°C (350°F).
Fry the kibbeh for 4–5 minutes until golden and crispy.
Transfer to paper towels to absorb excess oil.
A Golden Tip from Al Manfoush Group

Freeze the kibbeh for 15 minutes before frying to prevent the cheese from leaking during cooking and to achieve the perfect crispy texture.

How to Serve Potato & Cheese Kibbeh During Ramadan

Serve hot alongside yogurt or a mint yogurt dip, and garnish with fresh basil leaves for an elegant touch worthy of your Ramadan table.

Warm Ramadan moments… and unforgettable flavors.

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