Soak the Bulgur in water until it absorbs most of it. The grains should double in size.
Drain the bulgur well. Then Place all ingredients except flour in a food processor. Pulse until it becomes a soft paste. If too dry, you can add a touch of water.
Fold in the flour by hand in a mixing bowl until it makes a nice dough. If too wet, add a little more flour. Refrigerate until ready to assemble.
Make the filling: Saute the onion, garlic, and potatoes in a little olive oil over medium heat until the potatoes soften. Add in the mushrooms and cook until they are soft as well. Add the spices and continue cooking. Add the wine and reduce until all the liquid evaporates. Then fold in the peas. They should cook quickly. Remove from heat and cool.
Take the dough and form balls with with your hand. You can make them as big or small as you want. For a good appetizer size, we recommend getting about 24 balls.
Press the dough flat into oval or round shapes. Then fill each with the filling and fold them together. Seal the filling in as best you can. Pinch and crimp the ends to keep it from seeping out.
Freeze the kibbeh until ready to cook. They don't have to be totally solid. But, Freezing makes them easier to work with.
Heat oil for frying on a stove or in a fryer. Fry until golden brown. Drain on paper towels, and serve while hot. We recommend a tzatziki or tahini sauce to accompany.
