Peel and cut the potatoes, then place them in water and boil until fully cooked. While still hot, mash them until smooth. Add the spices and bulgur, and knead everything together well until you have a firm dough. Add flour if needed to help bind. You can soak the bulgur in a little water first, or use it dry if you prefer.

For the filling, sauté the ground beef with the onion and spices. Use only a little oil so the dough doesn't absorb too much and fall apart.

Start by shaping the dough into balls, then form them into shells and fill with the meat mixture. Once finished, place them in the refrigerator to chill and firm up—this helps them hold together better. Then fry in hot oil. You can also freeze them at this stage.

From my experience, I soaked half the bulgur and used the other half dry. The dough was too soft when I soaked all the bulgur, even with flour. Adding dry bulgur helped the dough come together and hold its shape. The bulgur binds well when kneaded with the potatoes, so you don't need to soak it first—worth trying!

I fried half the batch and froze the rest for later.