Tuesday, November 2, 2010

Fraying Kufteta / Grilled Kufteta / Kebapche

 Fraying Kufteta




1 lb ground pork and beef (pork 60% beef 40%)
1 small onion, minced
1 egg (large size)
2 slices of bread
1 tbsp Winter savory (Satureja montana)-very common herb in Bulgarian cuisine. Do not skip this one!
1 tsp cumin
1 tsp ground coriander
1 tsp paprika (optional)
1 bunch “Italian” parsley, minced (optional)
S&P

3 tbsp flour
1 cup canola oil
fraying pan


In a large bowl combine ground pork, herbs, S&P
Soak bred in water or wine, squeeze all water and crumble it into mixture.
Add 1 egg and mix well. Live it to settle down in refrigerator about 1 hour or more.

Make a meat balls and slightly pres each of them between your palms. Roll each one in flour and fry in hot oil from both sides.

Kufteta for barbeque / Grilled kufteta

The recipe is the same as above except egg and bread. When you prepare kufte mixture for barbeque there isn’t egg or bread. You could add 2 tbsp oil into mixture. Flour is not required.

Kebapche is kufte’s cousin. JIt is from the same family, just different shape and herbs.



1 ½ lb ground pork meat (you can put 40% lamb or mutton meat)
1 small onion, minced (optional)
1 tbsp ground cumin
1 tsp dry garlic or 2-3 garlic cloves
S&P
Combine everything together and form into oblong rissoles. Grill by rolling at regular intervals.





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