Stern
A traditional Bulgarian dish. Kebapchet is sold in all corners and served in all restaurants. This dish is eaten on the street with white bread and lots of finely chopped onions.
The recipe from the book "Bon Appetit".

Kebapchet
or cutlets are simpler than "steamed turnips"

500 grams of meat (1 part beef, 2 parts pork or lamb), salt, pepper.
Turn the meat through a meat grinder, pepper strongly and lightly salt. Mix everything well. Form small sausages from minced meat (2.5 cm thick and 5 cm long) and fry on a wire rack on the grill or in the oven (I roasted in the oven, in the "grill" mode). To this, serve deep-fried potatoes (strips), raw bell pepper pods, onions, tomatoes cut into slices and bread.

I made 12 sausages from 637 grams of minced meat. Since I didn't want to scrub the wire rack, I stirred some vegetable oil with dry paprika in a saucer and dipped each sausage in this mixture.

Kebapchet
leka
And here is Kebabcheta, though from beef, because they bought a table for the kitchen and decided to "wash" it in the evening, and there was no pork at home, a little dry, but they dared with the sauce in a second

Kebapchet

Kebapchet

Kebapchet

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