Potato Kebbeh With Beef And Caramelized Onions Recipe | MAGGI® Arabia

Potato Kebbeh with Beef and Caramelized Onions

Kebbeh, kubbeh or kibbeh is a prominent dish on any Middle Eastern menu. It has several variations but this version uses mashed potato with a savoury beef filling flavoured with fig jam and pomegranate molasses.


  • For the meat filling:
  • 3 large white onions, sliced lengthwise
  • 1 tablespoon canola oil
  • 300 g beef fillet, cut into 5 mm cubes
  • 1 cube MAGGI® Chicken Stock with Natural Herbs
  • 1 tablespoon fig jam
  • 2 tablespoon pomegranate molasses
  • For the potato:
  • 900 g potatoes, peeled and boiled and cooled (you can replace this with leftover mashed potatoes)
  • 1 medium egg, lightly beaten
  • 3 tablespoon wild thyme, chopped
  • 1 cube MAGGI® Chicken Stock with Natural Herbs
  • 2 tablespoon breadcrumbs
  • Fresh parsley, optional topping

How to Prepare

  1. Prepare filling by sautéing onions in canola oil over medium-low heat until golden. Add beef cubes and continue cooking for 5-8 mins.
  2. Crumble 1 cube MAGGI® Chicken Stock with Natural Herbs over the meat and stir in fig jam and pomegranate molasses. Cook for an additional 1-2 mins and remove from heat.
  3. Mash cooled potatoes in a large mixing bowl. Add egg, wild thyme and crumble 1 cube MAGGI® Chicken Stock with Natural Herbs and continue mixing to a consistency.
  4. Place half of the potato mixture on the bottom of a deep baking dish. Spoon the caramelized onion and meat mixture over the top and cover with the remaining potato mixture and with gently push down to flatten the top.
  5. Sprinkle breadcrumbs over the top and bake in preheated oven at 175°C for 45 mins until golden. Remove and allow to cool before garnishing with fresh parsley and serve.

Nutritional Info

No Info

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