Dish

Kjufteta po chirpanski

Chirpan meatballs

Kjufteta po chirpanski are Bulgarian meatballs made with a mixture of ground beef or pork, onions, and spices such as cumin and paprika. The mixture is formed into balls and then baked or fried until golden brown. Kjufteta po chirpanski are typically served with a side of rice or potatoes. This dish is a staple in Bulgarian cuisine and is often served at family gatherings and holidays.

European cuisine› Eastern European cuisine› Bulgarian cuisine

Meat Dish› Ground Meat Dish› Meatballs

Origins and history

Kjufteta po chirpanski originated in the town of Chirpan in Bulgaria and have been a popular dish in the country for centuries. They are often associated with Bulgarian comfort food and are a favorite among locals and tourists alike.

Dietary considerations

Kjufteta po chirpanski can be made gluten-free by using gluten-free breadcrumbs or oats. They can also be made dairy-free by omitting the milk.

Variations

Variations of kjufteta po chirpanski can include adding grated garlic or parsley to the meat mixture, or using different spices such as coriander or chili powder. Some recipes also call for adding feta cheese or yogurt to the meat mixture for added flavor.

Presentation and garnishing

Kjufteta po chirpanski can be presented on a bed of rice or potatoes. Garnish with fresh parsley or cilantro.

Tips & Tricks

To make the meatballs more tender, soak the breadcrumbs in milk before adding them to the meat mixture.

Side-dishes

Rice or potatoes are the traditional side dishes for kjufteta po chirpanski. Other side dishes can include a simple green salad or a cucumber and tomato salad.