Directions

1. Combine all ingredients in a bowl and mix together thoroughly. Take one small spoonful out, fry it up, taste it, and adjust ingredients to your taste. Note that the more pine nuts, onion and garlic you add, the more the result will tend to fall apart; a bit egg can help with that.
2. On a flat surface with plastic wrap - I use Press n Seal - spoon out enough of the ground meat mixture to form into a line about six inches long. Repeat until all the mix is in lines across the plastic sheet. Place another sheet on top, then use the palm of your hand to press the lines of ground meat mixture into thin patties an inch or two wide. Press the edges of the plastisheets together to get a seal, then fold the whole thing up accordion-style and set it in the freezer for a few hours, or overnight.
3. Place the frozen kufta in a pan with no oil added, or on a grill, until edges are lightly charred. Turn over; when both sides are lightly charred, remove and serve immediately.