Classic Bulgarian Kebapche & Kyufte

From the Public Catering recipe book (1958-1989) — juicy pork mince for grill

• About 1.1 kg mince
• Prep Mix + 24 h rest + 5-6 h more
• Cook Grill hot, few minutes
• Bulgarian grill classic

Source: Workbook sheet «Кебапче и кюфте» — Obshtestveno hranene 1958-1989

Ingredients

• 500 g minced pork shoulder
• 500 g minced pork belly / fatty belly meat
• 100 g salo (pork fatback)
• Per kg meat: 5 g cumin, 5 g black pepper, 20 g salt
• 100-150 g water, added in portions while kneading
• For shaping: water + vinegar 1:1 to wet fingers
• For kyufte: ~5 g finely chopped onion per meatball (add only <=30 min before grilling)
• Oil + half onion on a skewer for greasing the grate

Method

1. Knead mince and salo thoroughly; work in 100-150 g water in portions. Spread in a tray no thicker than 6 cm; refrigerate 24 hours.
2. Knead again; rest another 5-6 hours chilled.
3. Shape kebapcheta, polishing with fingers dipped in water-vinegar 1:1.
4. Heat grill very hot; clean; grease with half onion dipped in oil.
5. Grill kebapcheta rolling ONLY in one direction, three times.
6. Doneness test: pick up one end with tongs and shake — it should not break. Finished kebapche cuts with a fork alone.
7. For kyufte: chop onion fine (~5 g each). Dip each scoop in onion and knead until hidden; slap hand-to-hand. Flip on grill only once. Do not mix onion more than 30 min ahead.
8. Never thaw in microwave; thaw >=24 h in fridge. Never grill from frozen.

Classic public-catering ratios; fat is intentional.
Long rest and hard kneading create the emulsion.
Cited from a known grill master (R.I.P.) in the workbook.