Combine the bulgur and water and let soak until grains appear fluffy, about 30 minutes.

Drain the bulgur in a mesh strainer or a dish towel, squeezing out all of the liquid. Add the bulgur to a food processor along with all remaining shell ingredients, except for the flour. Process until ingredients are smooth and hold together in a soft paste. If the paste is dry, add cold water 1 teaspoon at a time until it binds together.

Transfer mixture to a large bowl, add the flour, and mix with your hands. Once combined, cover and let the shell dough rest in the fridge until ready to assemble.

Heat the oil in a skillet set over medium heat, and sauté the onions until translucent. Add the potatoes and carrots. Cook until tender, about 15 minutes. Stir in the frozen peas and cook until heated through, about 2 minutes. Add cumin and season to taste with salt and pepper. Remove from heat.

Lightly grease or line a baking sheet with parchment paper.

Take the shell dough out of the fridge. Scoop 2 tablespoons of the dough into the palm of your hand. With your other hand, press the paste into a concave oval-shaped disc, dipping your fingers in cold water to prevent the dough from sticking.

Stuff the shell with 1 tablespoon filling, then fold over itself and carefully mold into an oval. Gently pinch the ends of the kibbeh into a soft point. Place the stuffed kibbeh on the prepared baking sheet. Repeat until you have used all of the shell dough and filling—you should get around 28 pieces. Place the stuffed kibbeh in the freezer to set up for about 10 minutes before frying.

While the kibbeh is chilling, heat at least 2 inches of vegetable oil in a tall pot or Dutch oven over medium-high heat to 350F. When the oil is ready, deep fry the kibbeh in batches, taking care not to overcrowd the pot. Fry until golden brown, about 1-2 minutes on each side. Drain kibbeh on a wire rack or paper-towel-lined plate. Serve hot.