@JenKalb I’m replying here so it’s with the recipe report.
The recipe note says that the meat was originally chopped with the other ingredients, which is similar to what you’re describing.
I agree that her instruction on how to mix when you start with ground meat is a bit muddled.
That said, there are so many different schools of how to mix ground meat (and how not to) that I didn’t really pay attention to that part.
I was taught to barely touch the ground meat when mixing for kababs – just enough to incorporate the additions and seasonings, or they would become tough from overworking the meat.
Then when Kachka was COTM, I learned that those kababs are what we call overmixed – mixed and mixed until the fat emulsifies. The goal texture is totally different than the kababs I grew up with – spongy rather than crumbly / soft.
Asian dumpling mixtures – also a similar emulsification process.
Turkish kababs like Adana – the chopping method.
And so on.
(At this point for me it’s a mix of what texture I want vs the texture that’s intended, though i do tend to align with the cultural norm for the kabab type.)
