ReceptnaptárKebapcheta (Bulgarian cumin grilled sausages)
Kebapcheta are the foundation of Bulgarian grill cooking: skinless sticks of minced meat flavoured with cumin, a fixture of restaurants and garden barbecues alike. All they need is salt, pepper and cumin, but maturing in the fridge changes everything. They come to the table with chips and shopska salad, and are a favourite at Bulgarian celebrations.
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Ingredients
Method
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- Salt the meat and knead it thoroughly with the spices and water.
- Cover and chill for at least 2 hours, but the real flavour develops after resting for 1-2 days.
- With wet hands (or a piping bag), shape into skinless sausages about 10 cm long and a finger thick.
- Grill over medium-high heat or in a griddle pan; turn only once, as turning a lot dries them out.
- Serve hot with potatoes and salad.
Source: Wikibooks Cookbook – Bulgarian Fresh Sausage (Kebapcheta) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Mature the meat in the fridge for at least 2 hours, because in that time the salt and cumin permeate it and it turns springy.
- Fatty meat is what you want, because lean kebapcheta dry out; that is why pork goes in with the beef.
- Turn them only once, because too much turning dries them out and spoils the crust.
Frequently asked questions
What is the difference between kebapcheta and ćevapčići?
Kebapcheta are longer and seasoned with cumin, while ćevapčići are shorter and usually lightened with bicarbonate of soda. Both are skinless grilled rolls.
What is shopska salad?
Bulgaria's national salad: tomatoes, cucumber, peppers and onion topped with grated white cheese. It is the best companion to kebapcheta.
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