Kebapche
Kebapche is a Bulgarian delicacy made of spiced minced meat (beef, pork, or a combination of the two) formed into little sausages. The meat must be grilled rather than fried, and it is a mainstay of many Bulgarian feasts and celebrations, combining exceptionally well with a glass of cool beer.
The dish's name is taken from the term kebab, which is a popular grilled meat dish, hence kebapche translates as "small kebab." The dish is supposed to have arrived in Bulgaria with the Ottomans in the 14th or 15th century, and by the beginning of the 20th century, it was so popular that one couldn't pass a street corner in Sofia without seeing one of the countless kebapche kiosks, nearly invariably affiliated with a brewery.
Ingredients:
5 Servings
- 500 g beef and pork mince
- 1 tsp cumin
- salt and pepper, to taste
- sunflower oil
Instruction:
- Mix the minced meat with a teaspoon of cumin and salt and pepper to taste until incorporated.
- Form the meat into oblongs about 15 cm long.
- Grill them on a barbecue, turning them often, so they bake evenly.
- Serve while still warm.
