1. Preheat & Soak Bulgur: Preheat your oven to 400°F (200°C). Place the bulgur in a bowl, cover with water, and let it sit for 1 minute. Drain well and set aside. Wash and peel the potatoes, place them in a pot of water, and boil for 10 minutes until slightly softened but not fully cooked (the center should still be raw). Drain and set aside to cool.
2. Blend Aromatics: In a blender or food processor, combine onions, parsley, and pepper paste. Blend until smooth and set aside.
3. Knead Bulgur Mixture: In a large pan, place the drained bulgur and knead it with your hands until it reaches a paste-like texture. Add small amounts of water if needed. Grate the boiled potatoes and add them to the bulgur. Mix in the blended onion and pepper paste, seasonings, and 2 1/2 tablespoons of olive oil. Knead with both hands in a rubbing motion until the mixture is smooth and pliable. Form into a ball, lightly cover with plastic wrap, and set aside.
4. Chop and Prepare Vegetables: Wash and pat dry the mushrooms, then slice them thinly (about ¼-inch). Chop leeks, onions, garlic, parsley, and roasted pickled peppers into small pieces. Roast 3oz of pine nuts (keep 2oz for topping, unroasted) over medium heat until golden. Remove and allow to cool.
5. Cook Vegetable Filling: In a large frying pan, cover the entire bottom of the pan with olive oil and sauté the onions until golden over high heat. Reduce the heat to medium and add the leeks; cook for 1 minute, stirring frequently, then transfer to a bowl and set aside. In the same pan, add the mushrooms with a little olive oil. Cook over high heat without stirring initially until one side starts releasing its liquid. Remove from heat, mix mushrooms and allow the steaming to cook the rest of the mushrooms for 2 minutes, then combine with the leeks, pickled peppers, parsley, garlic, tomato paste, seasonings, and pomegranate molasses. Place the mixture in a strainer to drain excess liquid and let cool. 💡Quick Tip: Do not overcook mushrooms; a little crunch enhances the final texture since the vegetables will cook further during baking.
6. Prepare Bulgur “Top Layer”: Line a large baking dish with two overlapping layers of plastic wrap. Split the bulgur mixture in half. Spread one half evenly in the dish, flattening with your hands. Use small sprinkles of water if needed to help smooth the layer. Cover with plastic wrap, place a large chopping board on top, and flip carefully to remove the layer from the dish. Set aside.
7. Assemble Bottom Layer: Grease your baking pan generously with olive oil. Repeat the same process with the second half of the bulgur mixture, flattening it evenly. Brush the top lightly with 2 tablespoons of olive oil. Spread the cooled vegetable mixture evenly over the bulgur. Flatten gently with your hands, then sprinkle the roasted pine nuts over the vegetables.
8. Add Top Layer: Carefully remove one side of the plastic wrap from the top bulgur layer. Align it over the pan and flip it into place, then remove the other plastic wrap. Any cracks can be repaired with small droplets of water; don’t worry, it will hold together like a puzzle! Drizzle another 2 tablespoons of olive oil over the top layer.
9. Cut Design & Bake: Using a dough scraper or knife, score the top layer only (do not cut through the bottom) to create a pattern: start with a +, then an x, then diagonal cuts. Place raw pine nuts in sets of three in the center of each cutout. Bake for 50 minutes, rotating every 15 minutes. Then, set the temperature to 450° and bake for another 15. Total (60 minutes bake time altogether.) Once baked, cut all the way through along your scored lines.

Serve warm with a side salad and, if desired, a drizzle of pomegranate molasses. Enjoy!