Torta Tal-Majjal Bil-Qara Ahmar

• about 300-350 g (10-12 oz) long-grain rice
• 1 large onion, peeled and finely chopped

Cook the rice in just under twice its volume of water, lightly salted, until barely cooked. Tip into a sieve, and then spread it out on a tray or baking sheet to cool quickly.

Meanwhile, fry the onion in the oil until golden brown, add the pork, and brown it lightly. Stir in the garlic, pumpkin, celery, the herbs, wine, seasoning, and grated zest of a lemon. Add the carob syrup, if usin