These can be frustrating to get started. Because the rice is sticky, you need a little bowl of water to dip your fingers in. Too much water and the rice won't stick together - too little, and it won't let go of your hand. Don't give up! You'll get the hang of it after the first few. No wonder they use bamboo mats to roll sushi! 😉
1/2 lb ground beef or lamb
1 stick butter
1 small onion, finely diced (or lg shallot)
Salt & Pepper
1 t cumin
1/4 t cayenne pepper
3/4 c fresh chopped parsley
1 1/2 c water
1 c medium-grain rice
- Seasoning with 1/2 t each Salt and Pepper, the cumin, and the cayenne, saute the ground meat and diced onion in 1T of the butter until the meat has just a bit of pink left to it, then add the parsley and continue until the meat is cooked through. Remove from heat and set aside. (Especially given the leaner packages of ground meat nowadays, the butter will give it a little extra help with flavor, texture, and help hold things together as it cools to make it easier for stuffing.)
- Bring the water to a boil, season with salt, stir in the rice, then cover and reduce heat to low, stirring once or twice along the way to prevent sticking to the pan, until the liquid has been absorbed. Remove from heat and set aside to cool.
- When the rice and the beef mixture are cool enough to handle, pinch off about a walnut-sized ball of rice, and press it into the palm of your hand, forming a well - fill the well with some of the meat mixture, then pinch the rice around it to close the ball.
- Once all of your kuftes are formed, beat the two eggs with a little salt and pepper, then roll the kuftes in the egg to coat.
- Over medium heat, pan fry in the butter (starting with about half the remaining butter and adding more as needed) until golden.