Bulgarian Mince & Cheese Toasts

33 min · Easy · Serves 1

700 kcal per serving · 39g protein

Printsesi are Bulgaria's beloved open-faced mince toasts — the school-canteen classic that smells like childhood. Seasoned raw mince is spread on buttered bread, topped with cheese and baked until browned and bubbling. Serve with a simple tomato salad or just eat them straight off the tray.

Ingredients

• 2 slices Bread (white)
• 60 g Ground beef
• 60 g Pork mince
• 30 g Sirene (white brine cheese), crumbled
• 25 g Kashkaval, grated
• 10 g Butter, softened
• 2 tbsp Cold water
• 0.3 tsp Cumin
• 0.3 tsp Paprika
• 1 pinch Salt
• 1 pinch Black pepper

Method

1. Butter the Bread

   

   Turn the oven on to 200°C so it heats up while you work. Spread the softened butter thinly over one side of each bread slice — the butter keeps the bread from drying out.

2. Mix the mince

   

   In a bowl, mix the mince with the cold water, cumin, paprika, salt, plenty of black pepper and the crumbled sirene.

3. Squeeze it through your fingers

   

   Squeeze it through your fingers for a minute until it turns from crumbly to sticky and spreadable — the water is the secret to a juicy topping.

4. Spread the Mince

   

   Spread half the mince over the buttered side of each slice in an even layer about ½ cm thick, pushing it right to the edges.

5. Top and Bake

   

   Sprinkle the grated kashkaval on top and bake on the upper-middle shelf for 15–18 minutes, until the mince is browned with no pink anywhere and the cheese is golden and bubbling.

6. Rest and Eat

   

   Let the toasts sit for 2 minutes so the topping sets, then eat them warm.