Dutch Bulgarian Snack

Dutch Bulgarian Snack

Everyone knows these days when there is nothing more beautiful than a good heavy snack. I am sure you have these days, too. Let me present you Dutch Bulgarian Snack.

If you have time to make snacks yourself, it is even better. Good products all over! Homemade fries and good quality minced meat rule, let me tell you.
“Frikandel” or “Kebapche” is a kind of a meat hot dog. I like to take little something from both countries, The Netherlands and Bulgaria.

You can add herbs accordingly to your wish, as well as the topping. My best tip is a homemade Ljutenica – pepper and tomato chutney as per my Real Football Treats’ Recipe.

Check out my inspiration for the homemade baked fries by Nigella Lawson
Fries taste even better followed up by a topping. A Stunning Cheddar Cheese is preferred in the United States or England, in the Balkan countries there are many kinds of Feta Cheese. It is definitely worth to try. Therefore, impress your friends and snack with me.

Total Time:

Shopping list

Frikandel/Kebapche:
250g quality minced meat (I used veal, but you can do with pork, beef, lamb or mix)
1 tablespoon of Worcestershire Sauce and satureja
1 teaspoon of cayenne pepper, cumin, sweet paprika powder, sea salt
½ teaspoon of ground black pepper
½ cup of breadcrumbs (If the meat is lean enough, you can do without)

Baked French Fries:
500 kg of potatoes, peeled, drained and sliced
3 handfuls of Feta Cheese
smoked paprika, sea salt

The Dips:
1 small onion, finely chopped
3 tbsp. of mayonnaise
1 tbsp. of Dijon mustard
Homemade Ketchup or Ljutenica

Instructions

Frikandel/Kebapche

Bring the meat to room temperature and chop it on a working board little more with a sharp knife.

Next, place all spices (Worcestershire Sauce, cayenne pepper, cumin and sweet paprika) and satureja in a medium bowl and mix well.
Mince and breadcrumbs in. Mix gently with hands until it becomes a beautiful, juicy and homogeneous texture.

Fill up the frosting bag with the meat mix or work with hands. Form small rolls on rectangle shapes of an aluminium foil.
Nicely wrap the meat like a candy (makes around 5 pieces). Set them aside.

Baked French Fries and The Dips

Preheat the oven to 200 degrees.

Prepare two large deep pots: One with a cold water (for the potatoes) and the second one with a salted hot boiling water (for the meat).

Put the meat and potatoes in. Cook the meat for 10 minutes and take it out. Let it cool down for a bit.

Cook the potatoes until the boiling point and take them out into a dry cloth. Drain them well and place into a mixing bowl.
Sprinkle with the olive oil, stir and let them cool down for 2 more minutes.
Then, add a pinch of sea salt (the cheese is salty enough) and smoked paprika powder. Mix gently with a spoon.

Take out the meat from aluminium wraps and place on a grill tray with some aluminium foil underneath, so it can capture all the extra fat dripping down.

Place the potatoes on a baking tray (the way that they don’t overly each other).

Put it all in the oven and bake for about 20 minutes. Stir the potatoes occasionally.

When the meat gets nicely brown from the top, turn it over by using kitchen tongs.

In a small bowl mix the mayonnaise with a bit of Dijon mustard.

Presentation

When the dish is ready, let the meat rest for couple of minutes and place a spoon of mustard mayo on the top of each.
Sprinkle with onion, The Fries with Feta Cheese.

Dutch Bulgarian Snack is the best with homemade ketchup/ljutenica and glass of wine or beer. Enjoy!

Makes 2 serves.




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