| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables, Oriental |
8 |
Servings |
INGREDIENTS
| 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 |
| 1 |
lg |
Onion; halved then sliced |
| 3/4 |
c |
Olive oil |
INSTRUCTIONS
TO FINISH
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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