Minced meat is kneaded with egg, crushed biscuits or bread crumbs, 3-4 cloves pressed garlic, cumin, a pinch savory, salt and pepper. Everything is well mixed to form a dry meat mixture. Depending on the humidity of the minced meat can be added more biscuits or bread crumbs. Are formed into small patties, then fry on all sides until ready in the oil. Remove meatballs, removes the fat in the same court add tomatoes (puree). Allow to boil over low heat until water evaporates and the sauce thickens (about 10 minutes), then add the meatballs to the tomato mixture. This leaves over low heat about 10 minutes more. Optional can be added to the remaining garlic cloves to the sauce. Meanwhile Boil the rice in a separate pot. A few minutes before it is ready add the raisins (about a handful each) and mix well. After being cooked, the rice is drained in a colander / strainer and so passes under cold stream. In dishes served rice * * circle whose center is full of meatballs in tomato sauce. Top sprinkle crushed walnuts and parsley in. * measures in the original recipe is slightly different. I love to tune the recipes according to our taste, so everything described here is exactly as I prepare it. * I personally use ground beef because it is less oily and dry. * Do not use bread crumbs and rusks that splinter of salt in a mortar or with a rolling pin. You can also use toasted in the toaster toasts. * rarely use paste, but instead canning tomato puree, as we prefer the sauce without lumps. * We eat a lot of garlic, which is why a whole chapter for some may be too. Of course, the garlic may be avoided. The same applies to the sauce savory is my addition to the prescription and the increased amount of cumin and rice. * Can be added and fresh grated ginger and toasted almonds before serving.