A classic köfte from Armenian cuisine made by pounding a mince dough to a smooth consistency and filling it with a rice-based mixture. Baked in tomato sauce, it's served as a main dish at guest tables.
Knead the ground beef with fine bulgur, strained onion juice, salt, and black pepper, then run it through a food processor until it reaches a smooth dough-like consistency.
Prepare the filling by mixing ground meat, finely chopped onion, washed rice, cumin, parsley, and salt.
Take palm-sized pieces of the outer dough, flatten them in your hand, and place a spoonful of filling in the center; seal the edges and form into a ball.
Arrange the köfte in a baking dish, drizzle with tomato paste thinned with water, add melted butter, and bake in a preheated oven.
Serve the baked köfte hot together with their own sauce.
Important: While kneading the outer mixture, make the ground meat as fine and smooth as possible — a lumpy mixture can crack in the oven. Caution: When putting the meatballs in the oven, coat them thoroughly with sauce, or the outside may dry out.
If you add a few raisins or crushed walnuts to the filling, you capture the sweet-savory balance characteristic of Armenian cuisine more distinctly.
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