Potato and burghul kibbi

Ingredients:

3 cups smooth burghul
2 medium potatoes
A dash of ground coriander
A dash of ground cumin
A bunch of fresh coriander, finely chopped
1 teaspoon salt
1/2 kg, 16 oz, onion, peeled and sliced
1 tablespoon pomegranate thickened juice
A dash of ground turmeric
1/2 cup vegetable oil

Preparation:

Boil potatoes until cooked.
Peel and process using a manual processor.
Soak burghul for 10 minutes.
Wash and drain well.
Knead burghul with potatoes, salt, and half the quantity of spices (except turmeric) into a smooth dough.
Fry onion rings, salt and remaining spices in some oil.
Stir in turmeric and pomegranate juice on moderate heat until soft.
Divide potato dough into egg sized balls.
Smooth balls with wet palms.
Make a hole in the middle with your forefinger.
Work finger round in the hole until you have a shell of even thickness.
Fry in hot oil until golden.
Place on absorbent paper.
When cool, fill with onion filling.
Serve with vegetable salad.
You can spread potato and burghul dough onto a baking tray like baked meat kibbi.