Rinse the bulgur only. Chop the onion. Boil the potatoes and pumpkin until tender, about 20 minutes.

Mix the bulgur with the potatoes, pumpkin, and onion. Add salt, black pepper, paprika, and garlic powder. Knead well (you can also process in a food processor for a smoother texture).

For the filling: Sauté the onion, then add the ground beef. Add the grated carrot and zucchini, mixed spices, and salt. Cook for about 15 minutes, then add the chopped parsley and green onions.

Grease a baking dish with ghee or any fat you prefer. Spread half the bulgur mixture in the dish, brush with more ghee, then add the filling. Top with the remaining bulgur mixture and brush again with ghee.

Decorate the top with almonds or score lines for a nice appearance.

Note: Brushing with ghee keeps it moist and prevents it from drying out.