Vegan Potato and Bulgur Kibbeh
2 medium russet potatoes
4 cups fine bulgur #1
1/2 cup pureed pumpkin
1 medium onion cut into quarters
3 onions, finely chopped
1/4 cup olive oil
2 cups coarsely chopped walnuts
1 clove garlic, mashed
2 teaspoons ground cumin
1 teaspoon ground coriander
salt and pepper
1 teaspoon pomegranate molasses
1 teaspoon chili paste or harrissa*
-To make the stuffing: Heat all the olive oil, except of two tablespoons, add the chopped onions and cook over medium-low heat for 5 minutes. Add the walnuts and cook for another 5 minutes. Remove from the heat, add the garlic, 1 teaspoon cumin, the coriander and salt. Stir and set aside.
Boil the potatoes in water until it is cooked and soft. Remove from the water, peel and cut into quarters.
-Wash the bulgur and let it sit covered with water until the bulgur is soft, about 10 minutes. Squeeze any excess water and set aside.
-In a food processor, place 1/4 of of the raw onion and 1/4 of the bulgur in a food processor. Process for 1/2 of minute. Add couple quarters of the potatoes and continue to process until the mixture start to pull away from the wall of the food processor. Remove and place in a chilled mixing bowl. Repeat until you process all the bulgur and potatoes.
-Add the pureed pumpkin to the bulgur dough. Sprinkle with the whole wheat flour, rest of the cumin, salt and pepper. Mix and knead until the dough is well mixed.
-Moist your palms with olive oil and cut the dough into 12 balls.
-Line cookie sheet with parchment paper. Place 6 balls on the cookie sheet with about 5 inches distance. Flatten each ball into 1/8 inch thick round. Spoon the walnut stuffing onto each round. Flatten each of the extra balls in your palm and gently place on to of the stuffing. Seal the edges gently and try, using your palms, to make a dome shape.
-Bake in 400 degree oven for 45 minutes. Remove from the oven. Whisk the rest of the olive oil with the chili paste and the pomegranate molasses and paste this sauce on top of the dome. Serve hot or room temperature