Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 md Potatoes
-Water
1 1/2 c Fine burghul
1 md Onion; grated
1/2 c Finely chopped parsley
1 ts Dried mint
1/2 ts Ground cinnamon
2 ts Salt; more to taste
Freshly ground black pepper
1/2 c Flour, optional

-------------------------TO FINISH------------------------------
1 lg Onion; halved then sliced
3/4 c Olive oil

Scrub and cook potatoes in boiling, salted water until
tender. Peel and mash.
Place burghul in a fine sieve and rinse with cold
water. Press with back of spoon to extract moisture,
then turn into a large bowl and leave for 15 minutes.
Add potatoes, grated onion, parsley, mint, cinnamon,
salt and plenty of pepper. Mix, taste and add more
salt if necessary. Knead well with hand, moistening it
occasionally with water. If mixture is too soft add
enough flour to make a firm paste, kneading well. Put
sliced onion and half the oil in a 25 x 30 cm (10 x 12
inch) baking dish or 30 cm (12 inch) round dish. Dot
potato paste over onions, then spread evenly with a
spatula. Cut into diamond shapes using an oiled
knife. Pour remaining oil evenly on top and bake in a
hot oven for 40 minutes or until golden brown. Cool
in dish, then serve at room temperature with salad.
Good served hot, in which case cool for 10 minutes
before serving.

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