Potato and fennel fritters

Potato and fennel fritters ©Taste&Flavors

This type of omelet with fennel is prepared and served in the beautiful village of Zawtar, Nabatieh (South of Lebanon). The small patties combining eggs, fennel and potatoes are fried and consumed with tarator (tahini sauce).

Caloric content:

  • for the patties: 395 calories / serving of 3 patties
  • for the tarator: 89 calories / tablespoon


The patties

4 medium sized potatoes, shredded and juice squeezed out

1 bunch of wild fennel leaves, washed and chopped

½ cup of flour

4 cloves of garlic, smashed

3 eggs

1 tsp of salt

1 tsp of allspice

1 tsp of hot pepper (optional)

Vegetable oil for shallow frying

The tarator (tahina sauce)

1 cup tahini

2 garlic cloves, smashed

Juice of 2 lemons

Water for dilution


  • In a large bowl, mix the shredded potatoes, flour, eggs, fennel, garlic and condiments
  • Shape the mixture into palm-sized patties
  • In a skillet, heat the vegetable oil on medium fire
  • Fry the patties in the hot oil, for about 2 minutes on each side
  • Remove with a slotted spoon or a fork and set aside to cool
  • In another bowl, combine the tarator ingredients and add water until the sauce is consistent and not too watery
  • Serve the little omelets while still warm and enjoy them with the tahini sauce

Yakhne helwe (potato and chickpea stew)

Potato and chickpea stew
Potato and chickpea stew

This recipe is considered one of the 2 main dishes that were traditionally served during wedding ceremonies in Northern Bekaa, especially in the village of Aarsal where chickpeas are one of the major cultivated field crops. The other two recipes are “Shekriyye” or “Laban emmo w rez” and “Fasolia w rez” or bean stew. This “sweet” recipe rich with starch is served with rice.

Total Servings: 5

490 calories / serving

Preparation Time: 1 hour


300g of chickpeas, soaked overnight

1 big onion, cut in julienne

500 g of potato, coarsely diced

500g of lean meat, cubed

2 liters of water

Black pepper and salt to taste


  1. Boil the meat, chickpeas and onion in 1.5 liter of water for 30 minutes
  2. Add the remaining water quantity and the diced potatoes and cook on low fire until the potatoes are done
  3. Add salt and black pepper according to taste
  4. Serve hot with rice on the side
  5. Garnish with chopped parsley leaves

Btata harra (spicy potato with coriander)

Batata harra
Batata harra


4 potatoes of medium size

½ cup of coriander, finely chopped

2 large garlic gloves, minced

½ tsp of black pepper

1 tsp of salt

1 tsp of dry coriander

½ tsp of chili

3 tbsp. of olive oil

Juice of 1 lemon

Vegetable oil for frying


Preparation steps:

  1. Peel the potatoes and chop them into medium-sized cubes
  2. Deep fry the potato cubes in the vegetable oil and remove on a paper towel
  3. In a separate pan, heat the olive oil and add the coriander, garlic and spices
  4. When the coriander is well cooked, add the fried potatoes and lemon juice
  5. Serve hot and decorate with fresh coriander leaves

Grilled potato kebbeh stuffed with goat labneh

Kebbet batata

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



1 kg of boiled and peeled potato

5 kg of fine red bulgur

½ cup of white flour (sometimes substituted with leftover bread crumbs)


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



Kebbeh b joz (walnut kebbeh)

Cold Potato Kebbeh

Cold potato kebbeh or kebbeh b joz (walnut kebbeh) is an easy vegetarian type of kebbeh and is served as a side-dish.

Total Servings: 6

Preparation Time: 50 minutes


4 medium potatoes, washed

3 cups of fine burghol

½ cup of walnut, cut into small pieces

2 tsp of salt

½ tsp of pepper

1 cup of water

2 small onions, grated

2 tbsp. cup of olive oil

1 ½ tbsp. of dry mint

 Preparation Steps:

  1. Boil the potatoes in a large pot, then peel them
  2. Wash the burghol and leave it aside to dry. Then mix it with the salt
  3. Mash the boiled potatoes and mix them thoroughly with the burghol, onions and walnut
  4. Sprinkle the olive oil and dry mint over the top of the kebbeh before serving
  5. Serve cold with green onions and mint leaves