An impressive dalyan köfte where a spiced meatball mixture is wrapped around boiled eggs and vegetables in a roll and baked. With its egg-filled cross-section revealed when sliced, it's an elegant main course for festive tables.
Knead the ground meat, grated onion, soaked and squeezed bread, crushed garlic, cumin, salt, and black pepper together thoroughly.
Spread the mixture into a rectangle on parchment paper. Arrange the boiled eggs and carrot slices down the center. Use the paper to roll it tightly into a log and seal the ends.
Mix the tomato paste and olive oil and brush it over the log. Place on a baking tray and bake in a preheated 190°C (375°F) oven for 45 minutes, until browned on top and cooked through inside. Note: the center should not remain pink.
Remove the log from the oven and rest for 10 minutes, then cut into thick slices and serve.
Important: When rolling the meatball mixture, press firmly and make sure it fully covers the eggs; a loosely rolled log will fall apart while cooking. Caution: Meatballs containing red meat must be fully cooked — the center of the roll should not be pink. Contains egg and gluten (bread).
Brushing the outside of the roll with tomato paste sauce before baking adds both color and flavor. Let it rest for 10 minutes after coming out of the oven to make slicing easier.
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