50
3. Wait 60 minutes.
4. Insert the mains plug in the power socket.
5. Now you can operate the appliance as usual. However, if the appliance will not
work again, send the complete appliance to an authorized service centre for exami
Work more slowly in smaller batches and switch the appliance in the meantime repea-
tedly for 15 minutes OFF. Contact your dealer or an authorized specialist workshop if
the overheat protection nevertheless is activated.
STUFFED KEBBE
Kebbe (Bebble) is a traditional Middle Eastern dish made primarily of lamb and bulgur wheat, which
are minced together to form a paste. This mixture is extruded through a Kebbe maker and cut into
short tubes that can be stuffed with a minced meat mixture, the ends pressed together and then
fried.
Outer Sleeves
»
500 g lamb meat, cut into strips
»
500 g washed and drained bulgur wheat
»
1 small onion
Process alternate batches of lamb and bulgur
wheat through the mincer fitted with the medium
grinding disc, adding the onion before all the
lamb and wheat are minced. Mix the minced
lamb, onion and wheat thoroughly. Then process
in the mincer a second and third time using the
fine grinding disc. The mixture is now ready to
extrude through the Kebbe tool.
Filling
»
400 g lamb meat, cut into strips
»
15 ml (= 1 tablespoon) of oil
»
2 medium onions, finely chopped
»
5-10 ml (= 1-2 tablespoons) of allspice,
grinded
»
15 ml (= 1 tablespoon) of plain flour
»
Salt and pepper
To make the filling:
Mince the lamb meat using the medium grin-
ding disc, fry the onion in the oil until it is golden
brown, add the lamb meat and allow to brown
until it is done. Add the remaining ingredients and
cook for 1-2 minutes. Drain off any excess fat if
necessary and allow cooling.
Making the sleeves:
Process the sleeve mixture through the Kebbe
tool and cut into pieces (approximately 7-8 cm
in length). Press one end of the tubes together,
and then carefully fill up with the filling, leaving
a small gap at the open end, which can be
pressed together to seal. Fry the Kebbe in bat-
ches in hot oil (at ca. 190°C) for approximately
6 minutes, until it is golden brown and the filling
piping hot.
