Mash the potatoes well, then add the spices and salt.

Squeeze out any excess water from the soaked bulgur, then add it to the mashed potatoes.

Add the pomegranate molasses, parsley, and olive oil, and mix everything together thoroughly.

Sometimes I like to add a whole pomegranate to the kibbeh for extra flavor, but I didn’t add it this time.

Shape the kibbeh into small or large balls, as you prefer.

Serve with cucumber yogurt salad on the side.