Bake sweet potato kibeh. This Sweet Potato Kibbeh is vegan play off the iconic Lebanese baked meat Kibbeh. Warm and delicious, serve this as a main dish, or, as a side dish on your Thanksgiving table. Potatoes, pumpkin, and zucchini all make delicious kibbeh.

This Baked Potato Kibbeh is probably the easiest for a beginner to master. Make the optional stuffing or leave it unstuffed—either way, you'll end up with an. It bakes up wonderfully, and the turned out a beautiful golden color. You can have Bake sweet potato kibeh using 11 ingredients and 3 steps. Here is how you cook it.

Ingredients of Bake sweet potato kibeh

🢂 2 of medium size sweet potatoes baked not boiled.
🢂 1/2 cup of brown burgol.
🢂 1/2 of minced onion.
🢂 1 tablespoon of garlic and onion powder.
🢂 2 tablespoon of dry parsley.
🢂 1 teaspoon of salt.
🢂 1 teaspoon of turmeric.
🢂 1/2 teaspoon of black pepper.
🢂 3 tablespoon of olive oil.
🢂 1/2 cup of warm water.
🢂 1/2 cup of ice cube.

Kibbeh is the Arabic word for 'ball'. Which is also what you'll have making this incredible Middle Eastern dish. It's simpler than you'd think, and uses our incredible organic sweet potatoes instead of the traditional minced meat. Baking sweet potatoes whole in the oven is arguably the easiest way to prepare them (if you're really pressed for time, you can always microwave your sweet potato).

instructions Bake sweet potato kibeh

Wash and soak the burgol in the water for 20 minutes in that time bake the sweet potatoes and peeled then add all the spices and potato and mix.
You could use the bullet to smooth the dough at this step you add the ice then start adding the oil in the end.oven at 375 f for 45 minutes I only make one layer,but you could stuffed with salute of your prefer vegetables then have second layer on top but that will take more than hour cooking.
After 45 minutes of cooking yummy 😋.

This perfect baked sweet potato recipe makes them a perfect base for all types of toppings. Kibbeh is a Middle Eastern dish usually made with ground meat (lamb), bulghur and spices. My mother-in-law is Labenese, and she once made pumpkin kibbeh. We almost finished the whole pan in one sitting, my husband and I couldn't stop eating it. I made a few variations to her recipe, I use sweet.