Soak all the burghul in cold water for 20 minutes. Boil the
potatoes in slated water. When cooked, peel and mash. Chop the
onions and the fresh mint. Mix the potatoes with the onions,
spices, cumin, flour, and fresh mint. Add the burghul to the
potatoe mixture, and kneed for a few minutes until well combined.
Fry the remaining 1 kg of onions in oil until brown. Add the
chickpeas, cinnamon, sugar, salt and pepper, and mix. Spread
half of the potatoe and burghul mixture in an oiled baking tray.
Spread the chickpea mixture on top of this layer. Then spread
the other half of the potatoe and burghul mixture on top (like
a sandwich). Wet your hands in cold water, and smooth the surface.
Use a knife to make some diagonal divisions into the kibbe.
Drizzle olive oil over the kibbe, to prevent it from burning.
Bake at a moderate temperature for 20-30 minutes. Serve warm
or cold with salad.