Recipe - Kibbet El Basha Km

6 md Potatoes
Water
1 One half cup Fine burghul
1 md Onion; grated
One half cup Finely chopped parsley
1 teaspoon Dried mint
One half teaspoon Ground cinnamon
2 teaspoon Salt; more to taste
Freshly ground black pepper
One half cup Flour, optional

TO FINISH
1 lg Onion; halved then cut or sliced up
Three fourths cup 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 cut or sliced up 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