Meshana skara is a Bulgarian mixed grill plate. It brings together several meats cooked on the barbecue or on the grill, such as kyufte, kebapche, skewers or pork steaks, often served with fries, lyutenitsa and grated kashkaval.
The meshana skara is a large Bulgarian mixed grill plate, perfect for barbecues, summer meals and convivial tables. Its name literally means “mixed grill” or “grill mix”: there are several meats cooked over a fire, served together in a large dish.
In this version, the meshana skara brings together three classics : kyufte, flattened meatballs with pork and beef; kebapche, long sausages of minced meat without casings flavored with cumin; and Strandzhanski shish, lamb, strainer and mushroom skewers from the Strandzha region of southeastern Bulgaria.
As is often the case in Bulgarian cuisine, the side dishes are as important as the grilled ones. Meshana skara is usually served with lyutenitsa, fries, grated kashkaval, bean salad, grilled vegetables, or fresh salad. It is a simple, generous and very social dish, designed to be shared around a barbecue.
Au menu
What is meshana skara?
Meshana skara is a Bulgarian mixed grill plate. It consists of several grilled meats, often pork, beef, lamb, skewers, sausages or minced meat preparations.
Depending on the restaurant and the family, the composition varies. You can often find kyufte, kebapche, pork steaks, skewers, sometimes sausages or other grilled meats. The idea is always the same: a large, generous plate, served with simple sides.
Kyufte and kebache: what’s the difference?
Kyufte are flattened ground meatballs, often made with pork, beef, onion, garlic, cumin, pepper, and salt. They look like Turkish köfte or small meat patties.
Kebapche, on the other hand, are elongated in the shape of small cylinders or sausages without casings. They are usually simpler, flavored with cumin, salt and pepper, and then broiled. In a meshana skara, the two complement each other: kyufte are rounder and juicy, kebapche longer and more grilled on the surface.
What are Strandzhanski shish?
Strandzhanski shish are skewers associated with the Strandzha region of southeastern Bulgaria, near the Turkish border. They can be prepared with lamb, fat or strainer, mushrooms and spices.
In this recipe, they bring a more regional and festive touch to the plate, in addition to the minced meats kyufte and kebapche.
How to cook successfully on the barbecue?
The secret of a good meshana skara is to cook the meats on hot coals, but not hot. Minced meats should be seared on the outside while remaining juicy throughout.
Kyufte and kebapche should rest before cooking so that the aromas diffuse and the meat holds better on the grill. The skewers should be turned regularly and brushed with melted butter to stay fluffy.
What to serve meshana skara with?
Meshana skara is usually served with chips, lyutenitsa, grated kashkaval, bean salad with onions, shopska salad, grilled vegetables, or bread.
Particularly important is lyutenitsa: this Bulgarian condiment made from peppers and tomatoes provides a sweet, smoky and slightly tangy touch that balances grilled meats very well.
Meshana skara: Bulgarian barbecue to share
Ingredients
For the kyufte
- 300 g ground pork
- 200 g ground beef
- ½ onion, finely chopped
- 1 garlic clove, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon ground cumin
For the kebapche
- 250 g ground beef
- 250 g ground pork
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
For the Strandzhanski shish
- 500 g diced lamb
- 125 g lamb fat or strainer
- 150 g mushrooms, halved
- Melted butter
- Salt
- Pepper
- Paprika
To serve
- Lyutenitsa
- French Fries
- Grated Kashkaval
- Fresh salad or bean salad optional
Preparation
- Prepare the kyufte: mix the ground pork, ground beef, onion, garlic, salt, pepper and cumin.
- Cover and let rest for 30 minutes in the refrigerator.
- Divide the filling into 8 portions, form balls and flatten them.
- Prepare the kebapche: mix the ground beef, ground pork, cumin, salt and pepper.
- Divide into 8 portions and shape into long cylinders. Set aside in the fridge.
- Prepare the skewers: season the lamb with salt, pepper and paprika.
- Cover and let rest for 30 minutes in the refrigerator.
- Assemble the skewers, alternating the pieces of lamb, the fat or strainer and the mushrooms.
- Heat the barbecue, grill or grill pan.
- Cook the kyufte for about 5 minutes on each side.
- Cook the kebapche for about 5 minutes on each side, turning regularly.
- Cook the skewers, turning often and brushing with melted butter.
- Serve immediately with fries, lyutenitsa and grated kashkaval.
Notes
FAQ
What is meshana skara?
Meshana skara is a Bulgarian mixed grill plate. It brings together several grilled meats such as kyufte, kebapche, kebabs, pork steaks or sausages.
What does meshana skara mean?
Meshana skara literally means “mixed grill” or “mixed grill” in Bulgarian. The name directly describes the principle of the dish.
What is the difference between kyufte and kebapche?
Kyufte are dumplings or patties of minced meat, often with onion and garlic. Kebapche are cylinders of minced meat, similar to small sausages without casings, generally flavoured with cumin.
What to serve a meshana skara with?
It is often served with fries, lyutenitsa, grated kashkaval, shopska salad, bean salad or grilled vegetables.
Can you make meshana skara without a barbecue?
Yes. Meats can be cooked on a very hot grill pan, under the broiler or on the griddle, although the barbecue gives the most authentic taste.
Can you make meats ahead of time?
Yes. Minced meat mixtures can be made a few hours in advance and stored in the refrigerator. They will hold up better when cooked.
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