Armenian-Style Kyufta

Trim 1 kg of beef of any films and sinew, pat dry, and cut into pieces. Pass the meat through a meat grinder 2–3 times, or process until very smooth. Gradually pour in 150 ml of chilled boiled water.

Finely chop 2 onions and beat the egg with a fork.

Combine the beef, onion, egg, 50 ml of brandy, 30 g of wheat flour, salt, and black pepper. Mix with a spoon or your hands for 15 minutes, until the mixture becomes very sticky and smooth.

In a large pot, bring 2 L of water to a boil and season it with salt. Wet your hands and a small bowl with cold water so the mixture doesn't stick.

Pinch off portions of the mixture about the size of a small egg, shape into smooth balls in the wetted bowl, and gently lower them into the boiling water.

Simmer the kyufta for 25–30 minutes over moderate heat. Remove the finished balls with a slotted spoon and transfer to a serving platter.

Melt 40 g of clarified butter and pour it over the kyufta, sprinkle with finely chopped cilantro, and serve hot.