Vegetarian Kibbeh

Procedure

1. Wash potatoes and pierce them with a knife at least twice. Place in a bowl with 1 cup of water and microwave on high for 8 minutes or until soft. Turn potatoes once to insure even cooking.
2. In a large bowl, rinse burghul in cold water several times, then drain well and set aside. Preheat over to 400 degrees F.
3. Spread 2 tablespoons oil in the bottom of the pan. Mix onion with salt, then spread onion, raisins and walnuts in pan bottom and set aside.
4. Place rinsed burghul, cilantro, salt and coriander in the food processor and mix until well combined. Add flour and 4 tablespoons ice water, process again and transfer to a large bowl. Set aside 1 cup of dough.
5. Peel cooked potatoes under cool water, mash with a potato masher and add to the burghul mixture. Mix well to combine and split into 2 parts.
6. Place one part of the mixture in the food processor with 1 tablespoon water. Process until dough sticks together and forms a ball. Remove dough ball from processor and place in a large bowl.
7. Process the second part of the mixture in the same way. Combine both kibbeh dough balls by kneading them with your hands.
8. Place kibbeh dough between 2 sheets of plastic wrap and roll it out to fit the pan. Pull the plastic wrap from the top of the dough. Using the bottom plastic wrap to pick up the dough, quickly invert it into the pan.
9. Dip your hands in ice water and gently push the dough until it touches the sides of the pan. Mark the top with a knife into diagonals or squares, then spread oil over the top and place pan in the oven. Bake for 25 minutes or until golden
10. KIBBEH SOUP: Place water in a saucepan over high heat. Mix 1 cup kibbeh dough with flour and roll it into ½-inch balls. Gently drop them into the boiling water, reduce heat to medium and cook for 10 minutes. Add salt, juice and walnuts. Turn off heat and set aside until ready to serve.

Serve it warm or cold with soup and salad.