Kibbet Potato

INGREDIENTS NEEDED:

• 3  cups #1 dark cracked wheat
• 1 medium white onion, finely graded
• 2-3 teaspoon salt (as desired)
• 2 teaspoon of black pepper
• 1 teaspoon of all spice
• 3 tablespoon of ground cumin
• 8 medium potatoes
• ½ cup of olive oil
• 5 cups of hot water
• 3-4 tablespoon of olive oil for  top.

Filling

• 3 large onions, chopped
• ¾ cup  chopped almonds
• ¾ cup pine nuts
• ¼ cup ground sumac
• ½ cup of vegetable oil

PREPARATION:

• Peel and cut potatoes in half,  then wash and cook the potatoes until ready to be mashed.
• Meanwhile in a large bowl add (washed  and drain cracked wheat, salt, black pepper, all spice, and cumin), mix well and then add hot water and soak for at least 5 minutes.
• Once the mixture is soaked add the olive oil and grated onion. With two hands take the mixture and mix  between your palms until you get a smooth mixture (roughly 5 minutes).
• Drain water from potatoes and  add to the mixture then mash altogether with a potato masher until  everything is mix well.  Taste and  add extra seasoning for your liking.
• Meanwhile in frying pan, fry  the 3 chopped onions until golden brown and, then, add the chopped almonds  and cook for another 1-2 minutes. Place in a plate and set aside. In the same pan, toast the pine nuts until light golden brown, immediately,  remove from heat and place over the onion mixture and mix all together.
• Grease baking tray with olive  oil. Divide potato and crack wheat mixture into two portions; flatten half      of the potatoes in the tray. Cover it with filling mixture (onions, pine nuts and almonds), and, then sprinkle the sumac powder over the filling mixture.
•  Flatten the other half of the potato and creaked wheat on top. Score in diamond or square shape design through the      top.
• Brush the top with olive oil (3-4 tablespoons)
• Bake in 400 degrees oven until   brown (30-40) mintues. When cool, cut in diamond or square shape pieces to serve.
• serve warm or cold with side salad or my favorite cucumber and yogurt salad.