Kebapche
Pork and beef provide dense protein and keep the kebapche juicy even without casings or bread fillers. Cumin and black pepper create that classic Balkan flavor profile without a complicated marinade. This is a practical recipe for a grill, a skillet, or a protein prep for several portions.
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Kitchen: Bulgarian
20 kg
Servings: 6 (1 serving ≈ 179 gram)
Digestion time: 24 hour
Complete protein: ✔
Combine the pork (500 g) and beef (500 g) in a deep bowl. Add the water (60 g), salt (12 g), cumin (2 g), and black pepper (2 g), then knead the mixture for 3-4 minutes until it becomes tighter and slightly sticky.
Cover the bowl and chill the meat mixture for 2 hours. After resting, shape it into evenly thick, elongated kebapche so they cook at the same rate.
Cook the kebapche on a well-heated skillet or grill for about 10-12 minutes, turning them regularly. Serve them hot with salad, roasted vegetables, or a simple vegetable side.
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