Combine the bulgur and semolina with a pinch of salt in 1 1/2 cups hot water. Let sit for 30 minutes.

Add the flour, spices, and 1/4 cup water. Mix well, then refrigerate for 30 minutes.

Sauté the ground meat and onion with salt and pepper until cooked through. Stir in pomegranate molasses and chopped walnuts.

Shape the mixture into patties and fry in plenty of hot oil until golden brown.