KEFTA & CINNAMON STICK

Cinnamon kefta, red cabbage salad and saffron rice

Ingredients

• 1/2 Red cabbage

• 500 g ground meat

• 1/2 bunch of parsley

• 1/2 bunch of cilantro

• 1/2 bunch of mint

• 1 clove garlic

• 1 white onion

• 1 pinch saffron pistil

• 1 pinch cinnamon

• Red wine vinegar

• 2 shallots

• Olive oil

• 1 teaspoon cumin

• 1 teaspoon paprika

• 10 cinnamon sticks

Instructions

1. Mix herbs, minced meat, spices (cinnamon, paprika, cumin), garlic, shallots and a drizzle of olive oil in a large bowl.

2. Mix the mixture well with your hands, so that the meat soaks in all the flavors and becomes one with them.

3. Wrap the cinnamon sticks with the previous mixture.

4. Fry a white onion, finely cut into brunoise, in olive oil in a saucepan.

5. When it begins to "sing" (crackle), incorporate the saffron, lower the heat and put a lid on for 30 seconds.

6. Then put the rice (preferably basmati) and mix actively. Add water to the height and put the lid back on.

7. For the cooking of rice, it is the feeling: wet the rice with each total evaporation of water until reaching the desired consistency. Do not add too much water each time, so that there is no water left when the rice is ready. Then put a lid and remove from the heat. Mix every 5 minutes.

8. Then cut your cabbage crosswise.

9. Add the vinaigrette, which you have already made, composed with a tablespoon of red wine vinegar, olive oil, salt, pepper and half a lemon juice.

10. Put the keftas in a very hot pan with two spoons of olive oil.

11. Prepare your plate with these wonderful preparations and enjoy.