In a pot with oil, braise the finely chopped onions with the finely chopped meat. Sprinkle on the salt and flour.
Pour in the tomatoes, mashed ahead of time, add the wine and another 2 cups (500 ml) water, then leave to boil.
Season with the grated garlic, bay leaf and black pepper. If you like savory you can add a pinch of dried, crumbled savory.
Leave to boil on low heat about 30-40 min. for the meat to fully cook and soften. In a separate container, boil the rice with 3 cups salted water.
Your kebab is ready! Serve the meat with the rice.