- 1 kg minced meat (approximately 60% pork + 40% beef)
- ½ teaspoon cumin (sometimes spelled "cummin")
- ½ teaspoon black pepper
- salt to taste
- 2-3 spoons water
- Salt the meat, mix with spices and water well, cover, and let stand in the refrigerator for 1-2 days. This is the most important and tricky part of the recipe. The goal is to allow the meat to ferment. When the meat is well fermented, the cooked product looks puffed. Compare vs. a Walmart burger, which shrinks when cooked.
- Form into oblong rissoles (skinless sausages) by passing through a grinder with a funnel at the end.
- Grill sausages on medium-high heat. DO NOT flip more than once when grilling. flipping multiple times will produce a dry instead of juicy product.
- Serve hot with your choice of sides. They are best with golden French fries and cold beer.
- If the minced meat is very lean modify the ratio to 75% pork + 25% beef—otherwise the kepabcheta will be dry. The target fat content should be about 30% fat, like a US style burger.
- Kebapche does not contain onion, which is found in the related dish called Kyufte.