-This recipe makes enough for one baking pan of kibbeh. The square pan I used in the pictures above is a 9-inch brownie pan, and the other one is a 12-inch round pan. The size of the pan will determine how thick or thin your kibbeh will be.
-If you choose to boil your potatoes instead of baking, peel and quarter them and start them in cool water and bring it to a boil. Once they are just tender, but not falling apart, drain them and put them back in the hot pot to dry off some excess water.
-If you want to make the optional stuffed version (like the kibbeh in the round pan in the pictures above), spread half of the potato/bulgur mixture over the onions, then spread the sautéed greens and pine nuts over it, and finally spread the remaining half of the potato/bulgur mix over that. Score the top and bake as usual.
-You can make this into a gluten-free kibbeh! Use 3 cups of cooked quinoa instead of the bulgur wheat.