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