Kebapche is a Bulgarian dish made of minced meat, typically beef and pork, mixed with spices and grilled. Its name means “small kebab” and it is similar in appearance to Spanish chorizo. Its origin is uncertain, but it may have come from the Ottoman Empire. After WWII, it regained popularity and became a staple of Bulgarian cuisine. It is traditionally grilled and served in groups of three, with tomato sauce, cheese, or chips on the side.
Kebapche is a Bulgarian dish typically made of meat such as beef and pork. It is usually traditionally grilled and not fried, like many meat dishes. Some people say that the texture of the dish is very similar to that of a meatball, but its appearance is similar to a Spanish “chorizo” or sausage. Kebapche is a staple at many festivals and celebrations and is said to go well with a glass of beer.
The word “kebapche” is a derivation of the word “kebab”, another common grilled meat dish in the Middle East. The suffix “che” means “small”, so the name of the dish is literally translated as “small kebab”. The meat dish may be a Bulgarian favourite, but its origin comes from another culture, even if it is uncertain. Some historians think it may have come from the Turkish empire, the Ottoman, in the 14th century, as Bulgaria was one of many countries the empire conquered. The dish has also reached several countries in the southeastern region of Europe, such as Greece, Italy and Hungary.
After the end of World War II, all establishments were closed, including all restaurants selling kebapche, as the Communist Party of Bulgaria (BCP) stipulated that all businesses should be government-owned. Gradually, the dish regained popularity and began to be sold in government-owned restaurants. Since then, the dish has become a significant part of Bulgarian cuisine.
Kebapche is usually made with a combination of different meats, usually beef and pork, but mutton and veal can also be included. Most, if not all, cooks prefer mincing their meat so that the different meats can be mixed well together, along with common spices like salt, pepper, and cumin. Some cooks like to add some finely chopped or grated onions to add more juiciness and sweetness, as some of the meat’s own juices will be lost during the cooking process. Many recipes suggest leaving the mixed ingredients to sit in the refrigerator for a few hours or overnight to allow the meat to absorb all the spices, making the dish more flavorful.
When raw meat is ready, it is divided into small, cylindrical-shaped pieces, like hot dogs. The pieces are then grilled over medium-high heat until they turn brown and a few striped “grill marks” form on the surface. Traditional recipes insist on cooking kebapche only on the grill and not with other cooking methods such as frying or baking. Kebapche is never served individually, but usually by three or “kebapcheta” in plural form. A small amount of tomato sauce, cheese or crunchy chips on the side completes the dish.
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