26 # Кюфтета на скара, сочни и вкусни - традицията продължава с натурални съставки- SUB- Yami Yami

Dear friends, this recipe is a natural extension of the old, true kebab recipe such I introduced you a few weeks ago.The base of mince meat is approximately the same as the kebap. Of course there are differences and you will see them in throughout the movie. 50-60 years ago, kebab makers did not have many ways to fight against the leakage of juice from the kebab (meatball) during baking. And because they couldn't handle it, they did something else. Instead of restricting the flow of juice, they made sure that the compartments of the kebab remained in it. How? Well, very simple. They added 5-10% wheat semolina to the minced meat, which absorbs moisture when baked and the sausage boils from juices. And now many producers of kebabs and meatballs who do not put chemistry put semolina. So ............... but when it cools down? There is something between a sole and a roar. Not to mention that it is not right to add flour to grilled meat .................. And so, after many attempts, I came to this recipe for myself. I add a little soy sauce, which is a very good natural emulsifier, a little baking soda to keep the pH high, yogurt with a little sugar to cause a fermentation process and so we get juicy kebabs and when they are warm they are delicious and when they cool or they can fit, no problem. This is the situation with soy sauce in my kebab recipe. I removed semolina from Bai Krum's recipe and added soy sauce and bicarbonate, both in small amounts, not in percentages. Instagram -   / yamiyamicanel   Necessary products: For the base mince meat : 700 g pork shoulder 700 g pork belly 700 g beef (best shank) 100 - 200 g of pork back fat  200-300 ml bone broth (will further enhance taste and juiciness)  30 ml soy sauce (added to my recipe as a natural emulsifier for more juiciness)  2- 3 s s yogurt (we import bacteria that cause fermentation)  1 s s of sugar (feed the bacteria)  6 g of crushed cumin  12 g of crushed black pepper  2 equal parts l of bicarbonate of soda (acidity regulator, without it, when baking, the meatballs will lose their juices and become dry and tasteless) 36 g salt Additional products for different types of burgers:  2 large onions (finely chopped) 100 g chedar cheese 100 g smoked bacon (cut into small cubes) hot red pepper sweet red pepper