A recipe book of the former “Public Catering”, which was in force from 1958 to 1989, shows exactly how to prepare the kebabs and meatballs, famous for their taste and juiciness, which were offered individually or in the so-called “mixed grill” in restaurants when Bulgaria was a people’s republic.
According to the recipe, juicy kebabs are made only from minced pork: 500 g of minced pork from the shoulder, 500 g from the breast and 100 g of bacon, writes Bgspomen.com.
Seasonings are 5 g of cumin, 5 g of black pepper and 20 g of salt per kilogram of meat.
The minced meat is kneaded very well and should absorb about 100-150 g of water, added in portions. It is aged for a day in the refrigerator, in a tray in a layer no thicker than 6 cm. After resting, it is mixed again and aged for another 5-6 hours.
Kebabs are formed by “polishing” them with fingers, melted in a bowl of water and vinegar in a ratio of 1:1.
The grill should be very well heated and cleaned with a wire brush. Next is smearing her with half an onion, pierced with a skewer through the mustache and dipped in a saucer with oil.
When baking, the kebabs are rolled only in one direction three times.
We don’t have to worry about the fatty minced meat (it should be like that while they are baking). Excess fat drains into a container under the grill. The bacon, which formed a gel with the water when mixing the mince, remains and makes the kebab juicy!
The kebab is tested by grabbing one end with the tongs and shaking it. It should not break. If this happens, either the mince was lean, or it was not properly kneaded, or it was not aged long enough.
The finished kebab can only be shared with a fork on the plate, no knife is needed to cut it.
Meatballs can also be baked from the same minced meat.
The onion, 5 g per meatball, is cut finely with a very sharp knife (as much as you like). Each row of minced meat is melted into the chopped onion and kneaded with the hands until the onion “hides”. Then they are clapped from hand to hand. When they start to slosh, they are well homogenized and smoothed.
The meatballs are only turned once on the grill. By flipping the first one, you’ll know if the others are ready to flip.
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