KEBAPCHETA

/GRILLED "MEAT STICKS"/

Ingredients /to make 9-10 servings/:

1 kg meat /fatty mutton and tender beef/veal OR pork and beef/veal in a 1:1 ratio/

1 teaspoonful salt

pepper

1 cup water /add the salt to it/

ground allspice berries /pimento/ and cumin seeds

Directions:

Wash the meat and remove gristle and strings. Chop it into small cubes and pour over the salted water. Wait for about ten minutes and then mince it twice in a meat-mincer. Place mincemeat in a dish /non-metal surface - enameled, china, etc./, smooth it over and cover with a wet cloth. Place it in the fridge and leave it there overnight. On the next day mash in some pepper and a small amount of ground allspice berries and cumin seeds. (Onion may also be added, very finely cut, but the classical way excludes it). Leave the meat for another 3 or 4 hours to become seasoned. Shape 30 elongated meat cylinders (about 12 cm long and 2 cm thick). Kebapcheta are grilled on medium high heat (lard/grease the grill if the meat is not fatty enough). Turn at small intervals by rolling them over in the same direction. When well-grilled, kebapcheta are juicy, but not raw inside, with dark brown "grill-marks" on them.

Garnish with any of the following: chopped onion mixed with tomato paste, red tomatoes, eggplant mash, pepper relish /liutenitza/, stewed white beans, season salad to your choice or pickles.

Sources of reference:

1. Chortanova, S., N. Dzhelepov. Nashata i svetovnata kuhnya i ratsionalnoto hranene. Sofia, Meditsina i fizkultura, 1983.
2. Smolnitska, S. Izkustvoto da gotvim. Sofia, Tehnika, 1980.

 

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