Stuffed poached Armenian meatballs

Ingredients for 6 servings:

• 300 g minced beef
• ½ onion(s), finely chopped
• 1 clove(s) garlic, chopped
• ½ tsp black pepper
• ½ tsp coriander powder
• ½ tsp sweet paprika powder
• 1 pinch of cumin powder
• 1 pinch of curry
• 1 pinch of chili
• 2 tbsp herbs (basil, coriander, dill, parsley to your taste), finely chopped
• 2 tbsp pine nuts, roasted
• Salt
• 2 tbsp vegetable oil
• 100 g bulgur
• 500 g minced beef
• 1 tbsp tomato puree
• 1 pinch of cumin powder
• 1 pinch of curry
• 1 pinch of chili
• salt and pepper
• 3 bay leaves
• 1 pinch of chili
• 3 lemons or limes

Instructions

Working time approx. 40 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 35 minutes

known in Armenia as Kololak, in the Middle East in a similar form as Ishli Köfte or Kibbeh

For the filling, lightly brown the diced onion and garlic in hot oil. Add the minced meat and fry until crumbly. Add the spices and pine nuts and cook for a few minutes. Season with salt and pepper. Let cool. For the shell, first pour boiling water over the bulgur wheat so that it is just covered. Let it stand for a quarter of an hour until the bulgur wheat is soft. Add a little more hot water if desired. Mix well with the remaining ingredients and season with salt and pepper. For the meatballs, take a tablespoon of the mixture for the shell, form it into a ball in the palm of your hand, make a hole in the center, carefully widen it, and add some of the filling. Seal the outer mixture and, with moistened hands, shape it into an egg shape with points at the ends. Process the remaining two mixtures in the same way. In a large pot, bring water with three bay leaves and a little chili to a simmer. Carefully place the meatballs in batches and poach for about five minutes. Alternatively, you can fry them in a deep fryer. Serve with a wedge of lemon or lime for a different twist.