Flattened, oblong meatballs of seasoned beef and lamb, mixed with cumin and savory (chubritsa), grilled over charcoal until smoky and crusty on the outside, juicy within.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: flat plate
Garnishes: raw onion rings, parsley
Accompaniments: shopska salata, fries, lyutenitsa
Instructions
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1
Combine ground beef and lamb in a large bowl. Add grated onion, minced garlic, egg, breadcrumbs, cumin, chubritsa, salt, and pepper.
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2
Knead the mixture vigorously for 3-4 minutes until very smooth and slightly sticky. This develops the proteins for a firm texture.
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3
Refrigerate the mixture for 30 minutes to make shaping easier and help the flavors meld.
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4
Shape into flattened oval patties about 10cm long and 2cm thick. Lightly oil your hands to prevent sticking.
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5
Grill over hot charcoal or on a preheated grill pan for 4-5 minutes per side until charred on the outside and cooked through.
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6
Serve hot from the grill with a side of shopska salata, french fries, and lyutenitsa.
Did You Know?
Bulgarians debate kyufte shapes as passionately as their neighbors debate politics. The flat oval is canonical, but round versions start arguments.
Chef's Notes
Equipment Tips
- charcoal grill or grill pan
- mixing bowl
Garnishing
raw onion rings, parsley
Accompaniments
shopska salata, fries, lyutenitsa
The Story Behind Кюфте
Kyufte belongs to the kofte family that spans from the Balkans to Central Asia, arriving in Bulgaria during the Ottoman centuries. Bulgarian cooks distinguished their version with the addition of chubritsa (summer savory), an herb so central to Bulgarian cuisine that it appears on nearly every table. Grilling over charcoal in the open air remains the preferred method, making kyufte a centerpiece of Bulgarian skara (barbecue) culture.
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