MAKING KIBBEH:
Kibbeh is a Middle Eastern dish which uses your choice of lean meat, lamb and spices to make small
meat stuffed croquettes which can be deep fried or baked.
Kibbeh Recipe
Filling:
•
100g lamb - minced
•
1 and a half tablespoons of olive oil
•
1 and a half tablespoons of finely diced onion
•
Spices to your taste (eg: nutmeg, allspice, cinnamon)
•
Salt to your taste
•
1 and a half tablespoons of flour
How to make the filling:
1.
Mince the lamb once or twice.
2.
Fry the onion in the olive oil and fry until brown. Add the lamb mince and cook it over a medium
heat. Stir occasionally until the meat is fully browned. Add the spices, salt and flour and stir well to
combine.
3.
Remove from the heat and set aside to cool.
Kibbeh (outer shell of the croquettes):
•
450g lean meat (you could use beef, lamb or goat)
•
175g flour
•
Spices to your taste (eg: nutmeg, allspice, cinnamon, paprika)
•
Salt and pepper to your taste
How to make the kibbeh:
1.
Mix all the ingredients together in a bowl.
2.
Grind the mixture through the mincer three times.
3.
Disassemble the mincer by reversing the assembly steps to remove the
cutting plate and blade, keeping the feeding screw inside the head.
4.
Place the kibbeh attachments (A and B) onto the feeding screw
together, fitting the protrusions in the slots (fig.8).
5.
Screw the cap into place until it fits firmly. Do not over tighten (fig.9).
6.
Use the food pusher to feed the kibbeh mixture through the hopper
plate, forming tubes (fig.10). Cut the tubes at 7 centimetre intervals
and place on a tray.
7.
To make the stuffed croquettes, seal one end of each tube by
squeezing it tightly to seal. Press in 1 teaspoon of the filling inside each
tube and then seal the ends.
8.
Repeat until all the croquettes are filled and sealed.
9.
Chill the kibbeh in the fridge for 1 hour before cooking.
