Ingredients
Everything you'll need to make this recipe
1
1 kg minced meat (approximately 60% pork + 40% beef)
2
Salt to taste
3
½ teaspoon cumin
4
½ teaspoon black pepper
5
2–3 tablespoons water
Instructions
Step-by-step guide to making this recipe
1
Salt the meat, and mix well with spices and water.
2
Cover, and let stand in the refrigerator for 1–2 days. This is the most important and tricky part of the recipe, as the goal is to allow the meat to ferment.
3
Form mixture into oblong rissoles (skinless sausages) by passing through a grinder with a funnel at the end.
4
Grill sausages on medium-high heat. Do not flip more than once when grilling—flipping multiple times will produce a dry instead of juicy product.
5
Serve hot with your choice of sides. They are best with golden French fries and cold beer.
Notes
- •If the minced meat is very lean, modify the ratio to 75% pork + 25% beef—otherwise the kepabcheta will be dry. The target fat content should be about 30% fat, like a US style burger.
- •Kebapche does not contain onion, which is found in the related dish called Kyufte.
- •When the meat is well fermented, the cooked product looks puffed (compare to a Walmart burger, which shrinks when cooked).