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Ingredientes
- 6 med Potatoes Water
- 1 1/2 c. Fine burghul
- 1 med Onion, grated
- 1/2 c. Finely minced parsley
- 1 tsp Dry mint
- 1/2 tsp Grnd cinnamon
- 2 tsp Salt, more to taste Freshly grnd black pepper
- 1/2 c. Flour, optional
- 1 lrg Onion, halved then sliced
- 3/4 c. Extra virgin olive oil
Direcciones
- Scrub and cook potatoes in boiling, salted water till tender. Peel and mash. Place burghul in a fine sieve and rinse with cool water. Press with back of spoon to extract moisture, then turn into a large bowl and leave for 15 min. Add in potatoes, grated onion, parsley, mint, cinnamon, salt and plenty of pepper. Mix, taste and add in more salt if necessary. Knead well with hand, moistening it occasionally with water. If mix is too soft add in sufficient flour to make a hard paste, kneading well. Put sliced onion and half the oil in a 25 x 30 cm (10 x 12 inch) baking dish or possibly 30 cm (12 inch) round dish. Dot potato paste over onions, then spread proportionately with a spatula. Cut into diamond shapes using an oiled knife. Pour remaining oil proportionately on top and bake in a warm oven for 40 min or possibly till golden.
- Cold in dish, then serve at room temperature with salad. Good served warm, in that case cold for 10 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 8 servings | |
| Calories 221 | |
| Calories from Fat 180 | 81% |
| Total Fat 20.39g | 25% |
| Saturated Fat 2.83g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 585mg | 24% |
| Potassium 72mg | 2% |
| Total Carbs 9.06g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.3g | 1% |
| Protein 1.24g | 2% |
