Kebapche
Juicy Bulgarian kebapche made from pork-and-beef mince, cumin and black pepper, grilled until nicely browned.
Ingredients
- minced pork and beef500 g
- ground cumin1 tsp
- ground black pepper1 to taste
- salt1 to taste
- sparkling water50 ml
- sunflower oil1 tbsp
Instructions
Put 500 g pork-and-beef mince in a bowl, add salt, cumin and black pepper.
Pour in the sparkling water and oil, and knead the mince with your hands for 5–7 minutes until the mixture becomes smooth and sticky.
Cover the bowl and refrigerate the mince for at least 2 hours, so the meat absorbs the flavor of the spices and holds its shape well.
Divide the chilled mince into 8 equal portions; wet your hands with water and roll each portion into a smooth, long sausage shape.
Shape each kebapche to about 15 cm long and 2.5–3 cm in diameter, with no casing.
Preheat the grill well to medium-high heat and lightly oil the grate.
Grill the kebapche for 4–5 minutes on each side, turning regularly, until evenly browned and cooked through to an internal temperature of at least 71°C.
Serve the kebapche hot, straight off the grill.
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