Summary

Ingredients

For the meat:

• 500 g minced beef
• 1 onion (s), grated
• 2 tablespoon breadcrumbs
• 1 egg (s)
• 1 teaspoon, heaped spice mixture (Ras el Hanut)
• salt and pepper
• Cayenne pepper
• 2 egg (s), hard-boiled, peeled, cooled

For the sauce:

• 250 g raisins, soaked in cold water, then drained
• 250 g onion (s), cut into thin rins
• 1 small Can (s) tomato (s), chunky
• 2 teaspoon, heaped spice mixture (Ras el Hanut)
• 500 ml water
• 12 threads saffron
• 7 clove (s)
• salt and pepper
• 2 tablespoon honey
• 6 tablespoon olive oil

Also: for the saffron rice

• 1 glass rice
• 2 glasses water
• 1 teaspoon, heaped salt
• 1 bag saffron powder
• 1 cup almond (s), blanched, toasted
• 2 tablespoon parsley, chopped, for garnish

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Instructions

1. Rice:
2. Bring rice with water, salt and saffron to a boil in a saucepan. Then switch off the stove and leave the pot on the hot stove. The rice is ready about 30 minutes later.
3. Sauce:
4. Fry the onions, tomatoes and spices in olive oil, add water and simmer for about 15 minutes with the saucepan open over medium heat. Then season with salt and pepper. Stir in raisins and honey, cover and simmer for another 10 minutes over low heat.
5. Keftas:
6. Knead the grated onion, egg, breadcrumbs and spices into the minced meat mixture. Halve the eggs, then divide each half into three lengthways. Twelve egg slits are created. Also divide the meat into twelve portions and enclose each piece of ice cream with a portion of minced meat.
7. Put the meatballs in the onion sauce, don`t! stir more. Cover and continue to cook, it will take approx. 15 minutes.
8. Serve:
9. It is best to turn the rice in the middle of a large flat bowl, arrange the keftas in a circle around the rice, pour the sauce only on the keftas, decorate the rice with the almonds and sprinkle with the parsley.