First, soak the fine white bulgur in 1 1/2 cups boiling hot water. Cover and let the bulgur absorb the water and cool for about 1 hour.

Boil the potatoes well in water with a little salt, then mash them while they're still hot.

Add the mashed potatoes to the soaked bulgur after it has absorbed the water and cooled.

Sauté the onion in 1/2 cup olive oil until soft. Add the tomato paste, red pepper paste, and pomegranate molasses, stir, then remove from heat.

Finely chop the parsley, green onion, and fresh mint, then add them to the bulgur and potato mixture.

Add the onion mixture to the bulgur and potatoes, then add salt and cumin. Knead well, add the small cup of olive oil, and knead again thoroughly. Add the chopped walnuts (if you forgot earlier, add them now).

Continue kneading the mixture well until it comes together and you can shape it into kibbeh fingers. Serve and enjoy.