Ingredients
FOR THE BURGHUL DOUGH
3 cups of soft brown burghul
2 cups of flour
½ cup of semolina
1 tsp of salt
1 tsp of allspices
FOR THE POTATO MIXTURE
2 red onions, cut into big pieces
2 bunches of fresh coriander
4 green basil leaves
1 tbsp of allspices
½ tsp of salt
1 tbsp of dry coriander
2 smashed garlic cloves
3 boiled mashed potatoes
FOR FRYING
½ cup of vegetable oil
A dash of olive oil
4 sliced red onions
½ cup or more of walnuts
½ cup or less of raisins
A pinch of salt
Instructions
Wash the 3 cups of soft brown burghul and drain. Squeeze it well. Rub the burghul with the 2 cups of flour, ½ cup of semolina, 1 tsp of salt, and 1 tsp of allspices. Wet the palms of your hands with cold water and rub until you create a soft texture. Grad- ually add cold water to create a dough. Divide the dough into a few pieces and set them aside. In a food processor, mix the 2 red onions, 2 bunches of fresh coriander, 4 green basil leaves, 1 tbsp of allspices, ½ tsp of salt, 1 tbsp of dry coriander, 2 smashed garlic cloves, and the 3 boiled mashed potatoes until it creates a dough-like texture. In a food processor, mix a bowl of burghul dough with a portion of the potato mixture. Grind until it becomes like a kibbeh dough, but avoid over-grinding. Repeat with the remaining potato mixture. Add cold water if needed. Transfer all to a tray and mix together with wet hands. Adjust salt. In a pan, pour ½ cup of vegetable oil and a 7 8 dash of olive oil. Fry the 4 sliced red onions, ½ cup or more of walnuts, ½ cup or less of raisins, and a pinch of salt. Fry for a couple of minutes until tender. Spread the dough in a cooking tray, then add the fried onions, walnuts, raisins mixture be- fore covering with the remaining dough. Press the dough with your hands, cut deep with a knife, and drizzle the surface with vegetable and olive oil. Bake for 45 minutes or more. Serve it cold. Alternatively, you can spread in a cooking tray the mixture of onions and raisins, then spread the dough. Cook after adding 1 coffee cup of olive oil until well cooked. Let it cool and turn to have the dough on the bottom and the mix- ture on top. Eat it cold.
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