Bulgarian Spiced Meat Patties with Cumin

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Kyufte are Bulgaria's beloved grilled meat patties, traditionally shaped into ovals and seasoned generously with cumin, garlic, and onion. A touch of baking soda keeps them incredibly tender, while a quick sear in a hot pan or on a grill gives them a deeply savory crust. Serve them with a wedge of lemon, a simple salad, and a side of fries for an authentic Balkan plate.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 26 gFat
• 9 gSaturated Fat
• 5 gCarbs
• 1 gFiber
• 2 gSugar
• 30 gProtein
• 820 mgSodium
• 510 mgPotassium
• 45 mgCalcium
• 3.5 mgIron
• 9 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the meat mixture

• 500 g (1.1 lb) ground beef and pork mix (60/40)
• 1 medium onion, finely grated and squeezed
• 3 garlic cloves, minced
• 1 1/2 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp freshly ground black pepper
• 1 1/4 tsp fine salt
• 3 tbsp chopped fresh parsley
• 1/2 tsp baking soda
• 2 tbsp cold water

For cooking and serving

• 2 tbsp sunflower or vegetable oil
• 1 lemon, cut into wedges
• 1 small red onion, sliced into rings

Directions

1. In a large bowl combine the ground meat, grated onion, minced garlic, cumin, paprika, black pepper, salt, and parsley. Mix by hand for 2 to 3 minutes until the mixture becomes slightly sticky.
2. Dissolve the baking soda in the cold water, pour it over the meat, and knead again briefly. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to let the flavors meld and the texture tighten.
3. Divide the mixture into 8 equal portions. Roll each portion between wet palms into a smooth ball, then gently press and elongate into an oval patty about 2 cm (3/4 inch) thick and 10 cm (4 inches) long.
4. Heat the oil in a heavy cast-iron skillet or grill pan over medium-high heat until it shimmers. Alternatively, prepare a charcoal or gas grill for direct high-heat cooking.
5. Place the patties in the pan (or on the grill) without crowding. Cook for 3 to 4 minutes on the first side until a deep brown crust forms, then flip and cook another 3 to 4 minutes for medium, or longer to taste.
6. If cooking in a pan, cover with a lid for the last 2 minutes so the centers cook through evenly. The internal temperature should reach 75°C (165°F).
7. Transfer the cooked patties to a plate, loosely tent with foil, and let them rest for 5 minutes to redistribute the juices.
8. Serve hot with lemon wedges, sliced raw onion, a green salad, and a side of roasted potatoes or crusty bread for a traditional Bulgarian meal.

Cook’s Notes

• Traditional Bulgarian kyufte is often soaked for an hour in a solution of 1 tsp vinegar or lemon juice and water before mixing; this tenderizes the meat in a slightly different way than baking soda.
• Always squeeze the grated onion well in a clean kitchen towel to remove excess liquid, or the patties will steam rather than sear.
• For the most authentic smoky flavor, cook over charcoal embers rather than gas or pan-searing.
• If the mixture feels too soft to shape, wet your hands with cold water between forming each patty to keep it from sticking.
• Leftover patties are excellent cold, tucked into bread with a smear of mustard and sliced tomato, the way locals enjoy them for a quick lunch.

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