Difference between revisions of "Alternative:Kebapcheta"
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== Ingredients == | == Ingredients == | ||
* 1 kg minced meat (60% pork + 40% beef; if meat is very lean modify to 75% pork + 25% beef or kepabcheta will be dry) | * 1 kg minced meat (60% pork + 40% beef; if meat is very lean modify to 75% pork + 25% beef or kepabcheta will be dry) | ||
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Enjoy! | Enjoy! | ||
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Latest revision as of 17:30, 9 May 2012
Ingredients
- 1 kg minced meat (60% pork + 40% beef; if meat is very lean modify to 75% pork + 25% beef or kepabcheta will be dry)
- 1 onion, very finely minced, or processed to paste
- 1/2 teaspoon cumin (sometimes spelled "cummin"; botanical name: Cuminum Cyminum)
- 1/2 teaspoon black pepper
- salt to taste
Procedure
- Salt the meat, mix well, cover, and let stand in the refrigerat for 1-2 hours.
- Then mix with cumin, black pepper, onion, and some water (5-6 tablespoons).
- Let stand for another 2 hours.
- Form into oblong rissoles (skinless sausages) and grill on medium-high heat.
- DO NOT OVERCOOK, OR YOU WILL END UP WITH DRY AND CRUMBLY KEBAPCHETA, which are totally uncharacteristic.
- Serve hot with your choice of sides. They are best with golden french fries and cold lager or pilsner beer.
Enjoy!
