Kebapche

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.