ReceptnaptárKyufteta (Bulgarian baked meat patties with thyme)
Kyufteta are the meat patties of Bulgarian cooking, seasoned with thyme and nutmeg and baked in the oven, so that they form a good crust with very little fat. These small, flat patties are quick to make and, with a salad, make a light supper. The aroma of thyme is quite different from what Hungarians are used to in their fasírt, or meat patties, so they are well worth trying.
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Ingredients
Method
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- Put all the ingredients in a bowl and knead well.
- Shape into balls about 3 cm across and flatten to 1.5 cm thick.
- Put on a lightly oiled baking tray and roast at 200 °C for about 15 minutes until golden.
- Turn over and roast for about 5 minutes more until browned on the other side.
- Put straight onto kitchen paper to absorb the fat and serve hot with salad or a sauce.
Source: Wikibooks Cookbook – Roasted Meatballs (Kyufteta) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- The stale bread lightens the meat, so do not swap it for dry breadcrumbs, or the patties will be harder.
- Flatten the patties to the same thickness, so that they cook through at the same time.
- Rub the thyme between your palms before adding it to the meat, because this strengthens its aroma.
Frequently asked questions
Can they be cooked in a frying pan?
Yes, in a little oil over a medium heat, for 4-5 minutes per side. The crust will be slightly crisper, but they absorb more fat.
What goes with them?
Fresh salad, roast potatoes or a garlic yogurt sauce. In Bulgaria they are also often served with roasted peppers.
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