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Ramadan recipes

Potato Kibbeh in Oven Recipe

Potato Kibbeh in Oven


Total Time :
Serves 7


Brush 30cm oven tray with 2 tablespoons melted butter and sprinkle with 2 tablespoons bread crumbs then set aside (reserve the remaining butter and bread crumbs).

Boil potato in water until it is cooked. Drain and keep to cool then peel and mash. Mix the mashed potato with salt, black pepper and egg and set aside.

Meanwhile, heat the oil in a saucepan and sauté onion for 2 minutes. Then add the minced meat and fry for 5 minutes or until brown in color. Add the crumbled MAGGI Chicken Stock cubes, pine seeds and spices. Stir for few seconds or until all are well combined then set aside.

Spread half the quantity of the mashed potato over the prepared oven tray. Spread the stuffing evenly over the potato then the rest of the mashed potato on top.

Sprinkle the remaining bread crumbs on top and spoon over the remaining melted butter.

Bake in a 220°C preheated oven for 20-25 minutes or until top is golden in color.

Nutritional Information

Per Portion of 300g

Energy : 450.00 Kcal
Protein : 15.00 g
Carbohydrate : 42.00 g
Fats : 25.00 g

Your Grocery List

  • 4 tablespoons fresh breadcrumbs
  • 4 tablespoons butter, melted
  • For the potato dough:

  • 6 medium potatoes or 1500 g, not peeled
  • 1½ teaspoons salt
  • ¼ teaspoon ground black pepper
  • 1 egg
  • For the stuffing:

  • 2 tablespoons vegetable oil
  • 2 medium onions or 250 g, chopped
  • 400 g minced lamb
  • 2 cubes MAGGI® Chicken Stock Bouillon Cube, crumbled
  • 2 tablespoons pine seeds, toasted
  • ¼ teaspoon ground black pepper
  • 1 teaspoon seven spices

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