Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1 86302
069 1 Typed for you by Karen Mintzias

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