Kjufteta Po Cirpanski
(Meatballs and Potatoes) Recipe

Origin: Bulgaria Period: Traditional

Ingredients:

450g minced beef
1 large egg
75g breadcrumbs
2 tbsp olive oil
5 large potatoes, diced
2 medium onions, chopped
2 small carrots, chopped
1 medium celeriac, chopped
1 tbsp plain flour
2 tbsp olive oil
120ml hot water
1 bayleaf
2 medium chillies, chopped
salt and freshly-ground black pepper, to taste

Kjufteta Po Cirpanski
(Meatballs and Potatoes) Preparation:

Method:

Combine the meat, bread and egg in a bowl. Season liberally with salt and black pepper then mix thoroughly before shaping into small balls. Add 2 tbsp olive oil to a pan and use to fry the meatballs until well browned. Now add the potatoes and fry for a further 10 minutes, or until the potatoes begin to turn golden.

Meanwhile, in a separate pan heat the remaining oil and use to fry the onions for about 10 minutes, or until just turning golden brown. Stir-in the carrots, celeriac and flour and cook for a further 10 minutes before adding the hot water, bayleaf and chillies. Season with salt and black pepper then bring to a simmer and cook for 15 minutes.

Pour the resultant sauce over the meat and potato mix, return to a simmer and cook for 15 minutes then serve.

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