Soak toast, wring out. Chop 40 g pine nuts. Knead minced meat with toast, 30 g chopped pine nuts, 50 g raisins and egg, season, shape into a loaf. Put in the rest of the chopped pine nuts.
Place in a roasting bag, seal, prick with a fork. Place on the 2nd rack from the bottom in the oven heated to 200 °C (gas 3, convection oven 170 °C) and cook for 35-40 minutes (convection oven 30-35 minutes).
Mix yogurt with crème fraîche, salt, juice of one lemon, garlic, sugar and chopped coriander. Roast pine nuts, sprinkle minced meat with them and remaining raisins, serve with sauce.
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
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