Bulgarian Cuisine: Grill Meat, Kebapche and Kyufteta | Bites & History

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and lower in fat.

black pepper

🥗Healthier: white pepper

💰Cheaper: none

White pepper offers a milder flavor.

baking soda

🥗Healthier: baking powder

💰Cheaper: none

Baking powder can also help with texture.

parsley

🥗Healthier: cilantro

💰Cheaper: none

Cilantro provides a different flavor profile.

Welcome to Bites and History with Chef Hugo.

Introduce the dish: Kiftepta and Kebac.

Use 500 grams of ground pork and 250 grams of ground beef, mixing two measures of pork for one measure of beef.

Mince an onion finely and add it to the meat mixture.

Prepare a panade by removing the crust from sliced bread and making small cubes.

Soak the bread cubes in water to create a wet paste, squeezing out the excess.

Add the wet paste to the meat mixture along with apple vinegar to help shape the mixture and prevent sticking.

Season the mixture with salt and freshly cracked black pepper, mixing gently to avoid overmixing.

Shape the mixture into round balls and slightly flatten them before placing them on a preheated cast iron grill.

Lightly oil the grill and ensure it's at a high heat, around level 5 on a scale of 10.

Place the shaped meat onto the grill without moving them to avoid boiling.

Cook each side for 7-8 minutes, turning only once for even cooking and grill marks.

Cooking Techniques

Equipment Needed

Spice Level: