Annie Bell's Lebanese Bulgar and Potato Pie with Mint Yoghurt

Hot from the oven, with alluringly golden grainy topping.

Method

1. Have ready an ovenproof baking dish measuring about 30cm x 20cm or equivalent. Cook the potatoes in a pan of boiling salted water until tender, about 15 minutes. Drain in a colander and leave to stand for a few minutes, then mash very smoothly, ideally by pressing through a sieve or using a mouli-légumes.
2. Place the bulgur wheat in a bowl, fill with water, then drain in a fine sieve. Repeat this 4 times and then, using your hands, squeeze out as much moisture as possible. Combine the bulgur with the mashed potato, the flour and cinnamon and some salt and pepper – the mixture should be well seasoned, so taste to check. Preheat the oven to 230C/210C fan/450F/gas 8.
3. Heat 2 tbsp oil in a large frying pan over a medium heat, add the onions and cook gently for 8-10 minutes until soft and lightly coloured, stirring occasionally. Add the coriander and stir for a moment until it wilts. Stir in the pine nuts, and season with a squeeze of lemon and some salt and pepper.
4. Brush the inside of the baking dish with oil. Spoon half of the potato mixture into the base, smoothing the surface. Then make an even layer using the onion mixture. Spoon over the remaining potato mixture, smoothing it evenly. Using the tip of a sharp knife, trace a diamond pattern on the top.
5. Spread 2 tbsp olive oil over the pie using the back of a spoon. Bake for 10 minutes, then turn down the oven to 190C/170C fan/375F/gas 5 and bake for 35 minutes more until the surface is golden.
6. In the meantime, combine the yoghurt ingredients except the spring onions and season with a little salt. Cut the pie into diamonds, serve with the mint yoghurt dolloped on top and the spring onions scattered over.

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