Potato kebbeh or kebbit batata is typical of the West Bekaa villages. It can be consumed fried or grilled for a healthier option. It is usually stuffed with goat labneh with or without kawarma. Total servings: 12 pieces Ingredients Dough 1 kg of boiled and peeled potato 5 kg of fine red bulgur ½ cup of white flour (sometimes substituted with leftover bread crumbs) Stuffing 100 g of goat labneh 2 tbsp of kawarm (optional) 1 grated onion 1 tsp dried mint Salt and white pepper to taste Preparation steps:

1. Smash the potato then combine with bulgur and flour
2. In a separate bowl, mix the labneh with kawarma, onion, dried mint and spices
3. Form kebbeh balls, the size of a gold ball
4. Hold the kebbeh in one hand and with the index of the other hand, make a whole in it while turning the kebbeh and pressing it against the palm of your hand to widen it
5. With a spoon, stuff the kebbeh with the labneh mixture
6. Close the kebbeh and press it to obtain a flattened kebbeh
7. Grill the kebbeh on charcoal on both sides