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1
Heat the oil in a frying pan.
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2
Add the onion and fry gently until soft and transparent.
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3
Add the meat, sprinkle with salt, pepper, and cinnamon or allspice, and stir, crushing the meat with a fork and turning it over, until it changes color.
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4
Moisten with a few tablespoons of water and cook gently for about 10 minutes, until the meat is tender.
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5
Fry the pine nuts, if using, in a skillet in a drop of oil, shaking the skillet until lightly browned all over, and stir into the meat.
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6
If the vegetables are going to be stewed, put all the ingredients together in a bowl and knead well by hand until thoroughly blended.
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7
Do not fill the vegetables more than three-quarters full, to allow for the expansion of the rice.
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8
If you will be baking the vegetables in the oven, the filling must be cooked.
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9
Fry the onion in 2 tablespoons of oil till soft, add the ground meat, and stir gently, crushing and turning it over, until it changes color.
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10
Add the rest of the ingredients, mix well, cover with 3/4 cup water, and simmer for 18 minutes, or until the rice is done.
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11
If the vegetables are to be stewed, mix all the ingredients together in a bowl, kneading well by hand until thoroughly blended.
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12
When filling the vegetables, allow room for the rice to expand.
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13
Use boiled rice and pack the vegetables a little more tightly if they are to be baked.
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14
Usual additions are: 2 tablespoons finely chopped fresh dill or mint or 1 tablespoon dried, and 5 finely chopped scallions.
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15
Crush and mash the chickpeas and mix with the rest of the ingredients.
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16
Work well with your hand.
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17
Cook the rice if you are going to bake rather than stew the vegetables.
