Categories: Vegetables, Vegetarian, Ethnic 
      Yield: 8 servings 
  
      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