Street Food
Kebapche
Ingredients
- - 600 g (1.3 lb) minced pork or pork-beef mix
- - 1 tsp ground cumin
- - 1 tsp dried savory (chubritsa)
- - 1/2 tsp baking soda
- - 2 tbsp sparkling water
- - Salt and black pepper, to taste
- - Flatbread and lyutenitsa, to serve
Method
- Combine mince, cumin, savory, baking soda, sparkling water, salt and pepper in a bowl; knead well for a few minutes until sticky.
- Rest the mixture in the fridge for at least 1 hour, ideally overnight.
- Shape into small elongated logs about 10 cm (4 in) long.
- Grill over medium-high heat, turning occasionally, for 10-12 minutes until charred outside and cooked through.
- Serve hot in flatbread with lyutenitsa or a simple relish.
Introduction: Kebapche are grilled, elongated minced meat rolls seasoned with cumin and savory, sold at grill stands and casual eateries throughout Bulgaria, typically served in bread with a simple side of relish or fries.
Cultural Background: Kebapche are grilled, elongated minced meat rolls seasoned with cumin and savory, sold at grill stands and casual eateries throughout Bulgaria, typically served in bread with a simple side of relish or fries.
Tips: Resting the mixture before shaping helps it hold together on the grill. Wetting hands when shaping prevents the mixture from sticking.
Variations: Kyufte uses the same base mixture shaped into flat rounds instead of logs. Some grill stands add a touch of grated onion to the mixture. No authentic vegetarian version; the dish is defined by its seasoned minced meat base.
Storage: Refrigerate cooked kebapche up to 3 days.
Reheating: Reheat on a hot griddle or grill for a few minutes per side to restore char and warmth.
Nutrition: Approx. 260 kcal, 20g protein, 18g fat, 2g carbs per piece.
FAQs:
Q: Why add sparkling water to the mixture?
A: It helps keep the meat juicy and light in texture once grilled.
Q: What’s the difference between kebapche and kyufte?
A: They use nearly the same seasoned mince; kebapche is shaped into logs and kyufte into flat patties.