Entree: Bulgaria – Central Culinary Region – Кюфте Kyufte (Spiced Bulgarian meat patties)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 30 min

Total 55 min

Ingredients

- 1 lb (450 g) ground beef
- 8 oz (225 g) ground pork
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 2 cloves garlic, minced
- 1/2 cup (15 g) fresh parsley, finely chopped
- 1/4 cup (25 g) stale white bread crumbs, roughly broken
- 1/4 cup (60 ml) milk (for soaking crumbs)
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 1 1/2 tsp (8 g) kosher salt
- 3/4 tsp (2 g) freshly ground black pepper
- 1/2 tsp (2 g) baking soda (optional, for extra tenderness)
- 2 tbsp (30 ml) vegetable oil or lard for frying / brushing for grill
- Plain yogurt for serving (optional), 1 cup (240 g)
- Lemon wedges for serving (optional), 1 lemon

Instructions

1. Step 1: Soak the bread crumbs in the milk until softened, about 5 minutes, then squeeze gently to remove excess milk.
2. Step 2: In a large bowl combine ground beef, ground pork, finely chopped onion, minced garlic, parsley, soaked crumbs, cumin, paprika, salt, pepper, and baking soda if using. Mix by hand until evenly combined but do not overwork.
3. Step 3: Divide the mixture into 12 equal portions and shape each into an oblong patty about 3 inches (7–8 cm) long and 1/2–3/4 inch (1.5–2 cm) thick; press a slight depression in the center of each to promote even cooking.
4. Step 4: Refrigerate shaped kyufte for 20–30 minutes to firm up, which helps them hold shape when cooking.
5. Step 5: Heat a grill or a heavy skillet over medium-high heat and brush with oil. Cook kyufte in batches, 3–4 minutes per side on the grill or skillet, until a deep brown crust forms and internal temperature reaches 160°F (71°C).
6. Step 6: Transfer cooked kyufte to a plate and let rest 3–4 minutes. Serve hot with plain yogurt and lemon wedges, and fresh bread if desired.