Design Fleischwolf Pro M - Onyougo.
Design Fleischwolf Pro M - Onyougo.
Design Fleischwolf Pro M - Onyougo.
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Recipes<br />
Stuffed Kebbe<br />
Kebbe (Bebble) is a traditional Middle Eastern dish made primarily of lamb and bulgur<br />
wheat, which are minced together to form a paste. This mixture is extruded through a Kebbe<br />
maker and cut into short tubes that can be stuffed with a minced meat mixture, the ends<br />
pressed together and then fried.<br />
Outer Sleeves<br />
500 g lamb meat, cut into strips<br />
500 g washed and drained bulgur wheat<br />
1 small onion<br />
<strong>Pro</strong>cess alternate batches of lamb and bulgur wheat through the mincer fitted with the<br />
medium grinding disc, adding the onion before all the lamb and wheat are minced. Mix the<br />
minced lamb, onion and wheat thoroughly. Then process in the mincer a second and third<br />
time using the fine grinding disc. The mixture is now ready to extrude through the Kebbe<br />
tool.<br />
Filling<br />
400 g lamb meat, cut into strips<br />
15 ml (=1 tablespoon) of oil<br />
2 medium onions, finely chopped<br />
5-10 ml (=1-2 tablespoons) of allspice, grinded<br />
15 ml (=1 tablespoon) of plain flour<br />
Salt and pepper<br />
To make the filling:<br />
Mince the lamb meat using the medium grinding disc, fry the onion in the oil until it is golden<br />
brown, add the lamb meat and allow to brown until it is done. Add the remaining ingredients<br />
and cook for 1-2 minutes. Drain off any excess fat if necessary and allow cooling.<br />
Making the sleeves:<br />
<strong>Pro</strong>cess the sleeve mixture through the Kebbe tool and cut into pieces (approximately 7-8<br />
cm in length). Press one end of the tubes together, and then carefully fill up with the filling,<br />
leaving a small gap at the open end, which can be pressed together to seal. Fry the Kebbe<br />
in batches in hot oil (at ca. 190 °C) for approximately 6 minutes, until it is golden brown<br />
and the filling piping hot.<br />
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