Krumi Kruleva's Kebabche
A flavorful and juicy Bulgarian grilled minced meat dish, often made with a blend of pork and beef, seasoned with cumin and traditional spices. This recipe is inspired by a popular family rendition.
🧂 Ingredients
- 500 g Ground pork
- 500 g Ground beef
- 1 medium Onion(finely grated or minced)
- 3 cloves Garlic(minced)
- 1 tsp Cumin(ground)
- 1/2 tsp Black pepper(freshly ground)
- 1.5 tsp Salt
- 50 ml Sparkling water(optional, for juiciness)
- 2 tbsp Vegetable oil(for grilling)
👨🍳 Instructions
- 1
In a large bowl, combine the ground pork, ground beef, grated onion, minced garlic, cumin, black pepper, and salt. Mix thoroughly with your hands until all ingredients are evenly distributed.
- 2
If using, add the sparkling water to the meat mixture and mix again. This helps to make the kebabche more tender and juicy.
- 3
Cover the bowl and refrigerate the mixture for at least 30 minutes, or preferably for 1-2 hours, to allow the flavors to meld.
- 4
Shape the meat mixture into elongated, sausage-like forms, about 10-15 cm long and 2-3 cm thick. You can lightly oil your hands to prevent sticking.
- 5
Preheat a grill or grill pan over medium-high heat. Lightly brush the grill grates or pan with vegetable oil.
- 6
Grill the kebabche for about 6-8 minutes per side, or until cooked through and nicely browned. Ensure they are cooked to an internal temperature of 71°C (160°F).
- 7
Remove from grill and let rest for a few minutes before serving. Kebabche are traditionally served with lyutenitsa and fresh bread.
💡 Pro Tips
- ✓Using a mix of pork and beef provides the best flavor and texture.
- ✓Grating the onion instead of mincing helps it to meld into the meat better.
- ✓Don't overwork the meat mixture, as this can make the kebabche tough.
- ✓Allowing the mixture to rest in the refrigerator is crucial for flavor development.
🔄 Variations
- Add a pinch of red pepper flakes for a bit of heat.
- Some recipes include a small amount of finely chopped parsley.
- For a richer flavor, use a higher ratio of pork to beef.