Entree: Bulgaria – National Cuisine – Кебапче ➤ Kebapche (Grilled spiced ground meat cylinders typical of Bulgarian cuisine)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 25 min

Total 50 min

Ingredients

- 1.25 lb (570 g) ground pork (or a 50/50 mix of pork and beef)
- 1 small onion, grated and excess liquid squeezed out
- 1 tsp (5 g) baking soda
- 1–2 tbsp (15–30 ml) cold water
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (6 g) salt
- 1/4 tsp (1 g) ground coriander (optional)
- 1 tbsp (15 ml) vegetable oil for brushing the grill
- 2 tbsp (8 g) fresh parsley, chopped for garnish
- Crusty white bread or pita, for serving (optional)

Instructions

1. In a large bowl, combine grated onion with baking soda and 1–2 tablespoons cold water; let sit 2 minutes to mellow the onion.
2. Add the ground meat, cumin, black pepper, salt and coriander if using. Mix gently but thoroughly until the seasonings are evenly distributed and the mixture becomes slightly tacky.
3. With wet hands, divide the mixture into 8 equal portions and shape each into a finger-sized cylinder about 3–4 inches (7–10 cm) long and 1 inch (2.5 cm) thick. Chill on a tray for 20–30 minutes to firm up.
4. Preheat a grill or grill pan to medium-high and brush with vegetable oil. Grill the kebapche 4–5 minutes per side, turning once, until well browned and cooked through (internal temperature 160°F/71°C for pork).
5. Transfer to a plate and let rest 2 minutes. Garnish with chopped parsley and serve hot with bread, mustard, or a simple tomato and onion salad.