Potato Kubba ALSO KNOWN AS Potato Chap is a yummy Mediterranean dish served with yogurt or mouthwatering tabbouleh. It is simply prepared with a few simple steps and ingredients. This recipe is a savory mixture of boiled potatoes, mixed with corn starch and bread crumbs, delicious ground chicken breast filling, and perfect Middle Eastern spices. The Potato Kubba balls can be deep-fried, baked, or air-fried. They also freeze very well.
A Perfect Appetizer for All!
What is Kubba?
Kubba is a popular known dish in Middle Eastern cuisines. It is also known as Kibbeh or Kubbeh, which means ball in Arabic. It is a combination of ground beef or lamb, cracked bulgur, rice, or potatoes. They are usually shaped like oval or round balls stuffed with spiced and cooked ground chicken, ground beef, ground lamb, and/or toasted pine nuts or almonds.
Potato Kubba is an authentic delicacy made with mixed vegetables and spices, meat of your choice (though most use beef), bread crumbs, and potato. Whether you are trying to feed meticulous young eaters or older people who cannot chew through many hard or crunchy snacks, this meal will be perfect for most or all mouths. It can make as a delicious snack, a tasty appetizer, or even a supple entrée or the head of your meal.
Potato Kubba Balls
Potato Kubba Balls aka Potato Chap is a delicious food choice that many people love to fry up and save for later. You cannot only double the meat in this recipe, but also you can make vegan and vegetarian alternatives for those who do not want the meat or chicken in the recipe. Potato Kubbeh is a dish to make it you will need one of your largest glassware or pans for to make it, as there is always plenty made to go around.
You can prepare these early on in the week and store them in the fridge for a few days before sharing them at your next local party or gathering. Some alternatives for Potato Kibbeh are made using squash, peppers, or beef- but regardless, this is a dish that most people will come to love. It can be paired nicely with homemade soup, rice, fried appetizers, or grilled and steamed vegetables. This meal can also be cooked alternatively for breakfast, as well.
Yummy Crunchy Golden-Brown Potato Chop
Tips and Tricks
- Make sure to use a clean cooking space and wash your hands to avoid the spread of salmonella through raw products.
- Allow time to clean up your space before your cooking begins for optimum space and quality of food.
- It is always easiest to measure out all of your ingredients before cooking, as it saves on prep time and allows the meal to be made faster and with more ease.
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Frequently Asked Questions
After you have shaped Potato Kubbeh, place them in a baking tray lined with parchment paper. Freeze them until they are hard, and then transfer them to a freezer safe zip lock bag.
You do not have to thaw frozen Potato Kubba before cooking; I usually fry them on medium heat until they are crispy.
You can reheat Potato Kibbeh in the microwave for 40 seconds. You can also reheat them in the oven or air fryer on 350 degrees F for 10 minutes.
You can serve Potato Kubba with plain yogurt or hummus. You can also serve it with Tabouli salad or chickpea salad.
Ingredients
Potato Kubba is not a very hard recipe; it requires only a few simple ingredients to create it. To create this dish, you will need the following ingredients:
For Potato Kubba Dough
- large potatoes
- corn starch
- bread crumbs
- salt
- red pepper
- black pepper
For The Filling
- oil
- ground chicken breast (or your meat or vegan supplement of choice)
- onions finely chopped
- finely chopped parsley
- cloves of garlic finely chopped
- salt
- 7 spices
- black pepper
- red pepper
- oil for frying
Preparation of Potato Kubba
Before you start making the recipe, make sure you have all the seasonings and oil prepared for your Potato Kubba. Once you placed and organized everything to the side, you can start cooking the food.
How to Make Potato Kubba Dough
Starting this delicious recipe, you will first want to:
- Peel all of your potatoes, and then boil them until fork tender.
- Strain and mash them into a bowl, then add dry ingredients.
- Add corn starch, bread crumbs, salt, black pepper, and red pepper into the bowl.
- Knead together to form a large clump until solid. This creates a shell for the filling.
How to Make the Filling for Potato Kubba
- Add oil to a large cooking pan, on medium heat cook your chicken (or other meat and/or vegan product thoroughly).
- After five minutes, add onions, parsley, garlic, salt, red pepper, 7 spices, and black pepper.
- Allow five to ten minutes for ingredients to cook.
- Wait long enough for parsley and onions to soften while the ingredients complement each other and blend their flavors.
Assemble Potato Kubba
- Turn your dough into balls about the size of golf balls. Make a hole in the middle of the ball and thin out the sides.
- Put about 1-2 tablespoons of your chicken filling into each dough ball. Afterward pinch tightly shut, then seal each ball back up and set to the side. You can shape them whatever you like; for example, you can shape it into an oval.
- Fry the Potato Kubba in hot oil on medium-high heat. You may deep fry, air fry, or pan fry, or also bake until the outer coating is golden brown.
- Last step: enjoy your yummy golden-brown Potato Kubba!
Other Recipes You Might Like:
- kubba Halab
- Kubba Mosul
- Fava bean Stew
- Bulgur pilaf with vermicelli and Chicken
- Dawood Basha (Baked Kafta and Potatoes)
- Effortless Ranch Chicken Thighs Recipe
- Sheikh El Mahshi (Middle Eastern Meat-Stuffed Eggplant)
- Easy Mediterranean Lentil Soup
- Mouth-Watering Chicken Enchiladas with Philadelphia Cream Cheese
- Mashed Potatoes with Boursin Cheese
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Yummy Mediterranean Potato Kubba
Ingredients
Ingredients
For Potato Kubba Dough
- 2-3 large russet potatoes
- 1 tbsp. corn starch
- ¼ cup bread crumbs
- 1 tsp. salt
- 1 tsp. red pepper
- ½ tsp. black pepper
For The filling
- 2 tbsp. oil
- 2 cups chicken breast You can also use ground beef or ground turkey.
- ¼ cup finely chopped onions
- ¼ cup finely chopped onions
- 3-4 cloves of garlic finely chopped
- 1 tsp. salt
- 1 tsp. 7 spices
- 1 tsp. black pepper
- 1 tsp. red pepper
Other
- oil for frying
Instructions
How to Make Potato Kubba Dough
- Peel all of your potatoes, and then boil them until fork tender.
- Strain and mash them into a bowl, then add dry ingredients
- Add corn starch, bread crumbs, salt, black pepper, and red pepper into the bowl.
- Knead together to form a large clump until solid. This creates a shell for the filling.
How to Make the Filling for Potato Kubba
- Add oil to a large cooking pan, on medium heat cook your chicken (or other meat and/or vegan product thoroughly).
- After five minutes, add onions, parsley, garlic, salt, red pepper, 7 spices, and black pepper.
- Allow five to ten minutes for ingredients to cook.
- Wait long enough for parsley and onions to soften while the ingredients complement each other and blend their flavors.
Assemble Potato Kubba
- Turn your dough into balls about the size of golf balls. Make a hole in the middle of the ball and thin out the sides.
- Put about 1-2 tablespoons of your chicken filling into each dough ball. Afterward pinch tightly shut, then seal each ball back up and set to the side. You can shape them whatever you like; for example, you can shape it into an oval.
- Fry the Potato Kubba in hot oil on medium-high heat. You may deep fry, airfry, or pan fry, or also bake until the outer coating is golden brown.
- Last step: enjoy your yummy golden-brown Potato Kubba!
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