Traditional Bulgarian Kebapche

Method

1. In a bowl, mix the mince with onion, garlic, tomato paste, paprika, salt, and pepper.
2. Shape the mixture into long, thin rolls, about 15cm in length.
3. Heat olive oil in a skillet or on a grill.
4. Cook the kebapche for 10-12 minutes, turning occasionally, until browned and cooked through.
5. Serve hot with a side of yogurt or bread.
6. Check that the ground meat reaches 71°C (160°F) throughout before serving.