Kafta with rice (kafta bil ruz)

Instructions

1. Grate the onion and squeeze it to remove its juice. Finely chop the parsley.
2. In a bowl, mix the meat with the onion, parsley, spices, salt and pepper. Knead for 3 minutes until smooth.
3. Shape the mixture into 10 cm sausages around wooden or metal skewers, or shape elongated patties by hand.
4. Place the kaftas on an oiled tray and bake at 220 °C for 20 to 25 minutes, turning them halfway through.
5. Meanwhile, fry the pine nuts in 1 tablespoon of oil until golden, then set aside.
6. In a saucepan, melt the butter, add the rinsed rice and toast it for 2 minutes, then pour in the salted boiling water.
7. Cover and cook over very low heat for 15 minutes, then turn off the heat and let it rest for 10 minutes without lifting the lid.
8. Spread the rice on a platter, sprinkle with pine nuts and place the kaftas on top. Serve with a few tomato slices.