Fraying Kufteta / Grilled Kufteta / Kebapche

 Fraying Kufteta

http://en.wikipedia.org/wiki/Kofta

http://en.wikipedia.org/wiki/Meatball#Meatballs_across_various_cultures

1 lb ground pork and beef (pork 60% beef 40%)

1 small onion, minced

1 egg (large size)

2 slices of bread

1 tbsp Winter savory (Satureja montana)-very common herb in Bulgarian cuisine. Do not skip this one!

1 tsp cumin

1 tsp ground coriander

1 tsp paprika (optional)

1 bunch “Italian” parsley, minced (optional)

S&P

3 tbsp flour

1 cup canola oil

fraying pan

In a large bowl combine ground pork, herbs, S&P

Soak bred in water or wine, squeeze all water and crumble it into mixture.

Add 1 egg and mix well. Live it to settle down in refrigerator about 1 hour or more.

Make a meat balls and slightly pres each of them between your palms. Roll each one in flour and fry in hot oil from both sides.

Kufteta for barbeque / Grilled kufteta

The recipe is the same as above except egg and bread. When you prepare kufte mixture for barbeque there isn’t egg or bread. You could add 2 tbsp oil into mixture. Flour is not required.

Kebapche is kufte’s cousin. JIt is from the same family, just different shape and herbs.

http://en.wikipedia.org/wiki/Kebapche

1 ½ lb ground pork meat (you can put 40% lamb or mutton meat)

1 small onion, minced (optional)

1 tbsp ground cumin

1 tsp dry garlic or 2-3 garlic cloves

S&P

Combine everything together and form into oblong rissoles. Grill by rolling at regular intervals.