Soak the bulgur in warm water for 10 minutes or until the grains are soft.

Drain the bulgur and squeeze out excess water with your hands. Add the spices (cumin and kibbeh spice mix) and salt to taste. Knead the bulgur with the spices for about 2 minutes until well combined, then add the finely ground beef and continue kneading until the mixture forms a dough-like consistency.

In a skillet, heat 1 tablespoon of oil and sauté the finely chopped onions until soft. Add the coarsely ground beef and cook until done. Stir in the seven spice, black pepper, salt, and walnuts. Drain any excess oil, then add the parsley and pomegranate molasses to the meat filling.

Spread the kibbeh mixture on plastic wrap to a thickness of no more than 1/4 inch. Use a soup bowl to mark the size of the kibbeh rounds you will prepare.

Line the bottom of the soup bowl with plastic wrap. Place a little kibbeh mixture in the bowl and press it thinly against the plastic wrap. Add 3 to 4 tablespoons of the meat filling, depending on the size of the bowl.

Cover with another round of kibbeh mixture prepared earlier. Press the edges together with your hands to seal well. Invert the bowl to release the large kibbeh round.

Grill the kibbeh over charcoal or bake in the oven. When cooked through, brush with a little butter to keep it moist.