Street Food
Kyufte
Ingredients
- - 600 g (1.3 lb) minced pork or pork-beef mix
- - 1 small onion, grated
- - 1 clove garlic, minced
- - 1 tsp ground cumin
- - 1 tsp dried savory (chubritsa)
- - 1 slice stale bread, soaked in water and squeezed
- - Salt and black pepper, to taste
Method
- Combine mince, grated onion, garlic, cumin, savory, soaked bread, salt and pepper in a bowl; mix well.
- Rest in the fridge for 30-60 minutes to firm up.
- Shape into flat, round patties about 2 cm (3/4 in) thick.
- Grill or pan-fry over medium-high heat for 4-5 minutes per side until browned and cooked through.
- Serve hot with bread, fries, or a simple salad.
Introduction: Kyufte are flat, spiced meat patties, close cousins to kebapche, grilled or pan-fried and sold at street grills and casual eateries as a quick, satisfying meal wrapped in bread or served with fries.
Cultural Background: Kyufte are flat, spiced meat patties, close cousins to kebapche, grilled or pan-fried and sold at street grills and casual eateries as a quick, satisfying meal wrapped in bread or served with fries.
Tips: Soaked bread keeps the patties tender and moist. Flatten patties evenly so they cook through without burning the outside.
Variations: Some versions stuff the center with a cube of cheese for a molten filling (kyufte s sirene). A lighter version uses ground chicken instead of pork. No authentic vegetarian version; the dish is defined by its seasoned minced meat base.
Storage: Refrigerate cooked kyufte up to 3 days.
Reheating: Reheat in a skillet over medium heat for a few minutes per side, or in a 160°C (320°F) oven for 10 minutes.
Nutrition: Approx. 250 kcal, 19g protein, 17g fat, 4g carbs per patty.
FAQs:
Q: Can I bake kyufte instead of frying?
A: Yes, bake at 200°C (400°F) for about 20 minutes, turning once, for a lighter version.
Q: What is the cheese-stuffed version called?
A: It’s known as kyufte s sirene, a popular variation with a molten cheese center.