Entree: Bulgaria – Northern Culinary Region – Кебапче ➤ Kebapche (Grilled spiced minced meat sausages shaped into small oblong logs)

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 40 min

Cook 12 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 2 tsp (10 g) coarse salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tbsp (8 g) dried summer savory (chubritsa) or thyme
- 2 cloves garlic, finely minced (about 0.21 oz (6 g))
- 1/4 cup (60 ml) cold water
- 1 tbsp (15 ml) vegetable oil for brushing the grill
- Optional: lemon wedges for serving

Show original ingredient measurements

- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 2 tsp (10 g) coarse salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tbsp (8 g) dried summer savory (chubritsa) or thyme
- 2 cloves garlic, finely minced (about 6 g)
- 1/4 cup (60 ml) cold water
- 1 tbsp (15 ml) vegetable oil for brushing the grill
- Optional: lemon wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine the ground pork and ground beef. Add the salt, black pepper, ground cumin, dried summer savory, and minced garlic. Mix thoroughly by hand or with a spoon until the spices are evenly distributed.
2. Add the cold water and mix briefly to create a cohesive mixture that will hold its shape. Cover and refrigerate for 30–60 minutes to firm up and let flavors meld.
3. Divide the chilled meat mixture and shape into 8 oblong sausage logs, about 3 oz (85 g) each and roughly 4–5 inches (10.2 to 12.7 cm) long. Press firmly so they hold together.
4. Preheat a grill or cast-iron pan to medium-high. Brush grates or pan lightly with vegetable oil to prevent sticking.
5. Grill the kebapche, turning occasionally, until well browned on all sides and cooked through, about 10–12 minutes total. Traditional char from direct heat is ideal.
6. Remove from the heat and let rest 2 minutes. Serve kebapche hot with lemon wedges and traditional sides such as fries, lepinja, or a simple salad.

1. In a large bowl combine the ground pork and ground beef. Add the salt, black pepper, ground cumin, dried summer savory, and minced garlic. Mix thoroughly by hand or with a spoon until the spices are evenly distributed.
2. Add the cold water and mix briefly to create a cohesive mixture that will hold its shape. Cover and refrigerate for 30–60 minutes to firm up and let flavors meld.
3. Divide the chilled meat mixture and shape into 8 oblong sausage logs, about 3 oz (85 g) each and roughly 4–5 inches long. Press firmly so they hold together.
4. Preheat a grill or cast-iron pan to medium-high. Brush grates or pan lightly with vegetable oil to prevent sticking.
5. Grill the kebapche, turning occasionally, until well browned on all sides and cooked through, about 10–12 minutes total. Traditional char from direct heat is ideal.
6. Remove from the heat and let rest 2 minutes. Serve kebapche hot with lemon wedges and traditional sides such as fries, lepinja, or a simple salad.