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  • 1 kg minced meat (60% pork + 40% beef; if meat is very lean modify to 75% pork + 25% beef or kepabcheta will be dry)
  • 1 onion, very finely minced, or processed to paste
  • 1/2 teaspoon cumin (sometimes spelled "cummin"; botanical name: Cuminum Cyminum)
  • 1/2 teaspoon black pepper
  • salt to taste


  1. Salt the meat, mix well, cover, and let stand in the refrigerat for 1-2 hours.
  2. Then mix with cumin, black pepper, onion, and some water (5-6 tablespoons).
  3. Let stand for another 2 hours.
  4. Form into oblong rissoles (skinless sausages) and grill on medium-high heat.
  5. DO NOT OVERCOOK, OR YOU WILL END UP WITH DRY AND CRUMBLY KEBAPCHETA, which are totally uncharacteristic.
  6. Serve hot with your choice of sides. They are best with golden french fries and cold lager or pilsner beer.