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potato kibbeh

Yummy Mediterranean Potato Kubba

Potato Kubba 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, with 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.
5 from 1 vote
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Prep Time 20 mins
Cook Time 5 mins
30 mins
Total Time 55 mins
Course Main Dish, Side Dish
Cuisine Mediterranean
Servings 15 pieces



    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


    • oil for frying


    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!


    Nutrition: Please note that the nutrition label provided is an estimate only.