Bulgarian Kyufteta
Juicy flat Bulgarian kyufteta made from pork-beef mince, onion, parsley, cumin and savory, with a golden-brown crust.
Ingredients
- minced pork and beef500 g
- onion1 pcs
- fresh parsley20 g
- egg1 pcs
- breadcrumbs30 g
- ground cumin1 tsp
- dried savory1 tsp
- salt1 to taste
- black pepper (ground)1 to taste
- frying oil30 ml
- water50 ml
- lyutenitsa (for serving)100 g
- shopska salad for serving200 g
Instructions
Finely chop the onion and parsley. In a large bowl, combine the pork-beef mince, onion, parsley, egg, breadcrumbs, cumin, savory, salt and black pepper.
Knead the mince for 5–7 minutes until it becomes smooth and sticky. Cover the bowl and refrigerate for 30 minutes so the spices can develop and the mixture firms up.
Pour water into a small bowl. Wet your hands with water, pinch off portions of the mince and shape into 8 flat round kyufteta about 1.5–2 cm thick.
Heat oil in a wide skillet over medium heat. Place the kyufteta in the pan so they don't touch each other.
Fry the kyufteta for 4–5 minutes on one side, carefully flip with a spatula and fry for another 4–5 minutes, until golden-brown on the outside and fully cooked through. Don't pierce them while frying.
Transfer the cooked kyufteta to a paper towel for 1–2 minutes to absorb excess oil. Serve hot with lyutenitsa or shopska salad.
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