Preheat the oven to 200ºC.
Start by boiling the potatoes in salted water until tender; we peel and crush them.
Then, we place the bulgur in a fine strainer and wash it with plenty of cold water. Drain, it and put it in a large bowl, and leave it there for 15 minutes. Add the potatoes, the grated onion, the parsley, the mint, the cinnamon and season with salt and pepper. We mix everything well with our hands, moistening from time to time if necessary.
In case the dough is too soft, we add a little flour, kneading well. Place the sliced onions and half the oil in a large skillet. Spread the potato paste in mounds over the onions, then spread out on the grid in a diamond shape with a lightly oiled knife. Pour the remaining oil on top and put in the oven for 40 minutes or until golden.
Let it cool and serve at room temperature.
Ingredients
Directions
Preheat the oven to 200ºC.
Start by boiling the potatoes in salted water until tender; we peel and crush them.
Then, we place the bulgur in a fine strainer and wash it with plenty of cold water. Drain, it and put it in a large bowl, and leave it there for 15 minutes. Add the potatoes, the grated onion, the parsley, the mint, the cinnamon and season with salt and pepper. We mix everything well with our hands, moistening from time to time if necessary.
In case the dough is too soft, we add a little flour, kneading well. Place the sliced onions and half the oil in a large skillet. Spread the potato paste in mounds over the onions, then spread out on the grid in a diamond shape with a lightly oiled knife. Pour the remaining oil on top and put in the oven for 40 minutes or until golden.
Let it cool and serve at room temperature.
