en Recipes Caution! – – Do not use any cleaning agents containing alcohol or spirits. – – Do not use any sharp, pointed or metal objects. – – Do not use abrasive cloths or cleaning agents. Filling: – – 400 g lamb, cut into strips – – 2 medium-sized onions, chopped – – 1 tablespoon of oil – – 1 tablespoon of flour – – 2 teaspoons of pimento – – Salt and pepper ■ ■ Process the lamb with the meat mincer (perforated disc, fine). ■ ■ Fry the onions until golden brown. ■ ■ Add the lamb and fry until well done. ■ ■ Add the remaining ingredients. ■ ■ Fry everything gently for about 1-2 minutes. ■ ■ Pour off the excess fat. ■ ■ Leave the filling to cool down. Prepare the kebbe: Fig.
L gives an overview of how to clean the individual parts. ■ ■ Wipe the outside of the base unit with a soft, damp cloth and dry off. ■ ■ Dismantle the attachments used in reverse order (see „Preparation“ for the relevant attachment). ■ ■ Clean all accessories with a detergent solution and a soft cloth/sponge or with a soft brush. ■ ■ Allow all parts to dry. ■ ■ Use the kebbe maker to process the mixture for dough pockets. ■ ■ Cut off pieces 7.5 cm in length from the hollow strand of dough. ■ ■ Press one end of the dough pocket to seal. ■ ■ Insert a little filling in the opening and also seal the other end of the dough pocket. ■ ■ Heat the oil (approx.
180 °C) and deep-fry the dough pockets for about 6 minutes until golden brown. Notes: – – Immediately rub metal parts dry and apply a little cooking oil to protect them from rust. – – Discolouration of plastic parts may occur when processing foods such as carrots. This can be removed with a few drops of cooking oil. Recipes Kebbe Dough pockets: Marzipan – – 210 g almonds (coarsely ground) – – 210 g icing sugar – – A little rose-water – – 1 drop of bitter almond oil ■ ■ Mix the almonds and icing sugar together well. ■ ■ Divide the mixture up into 6 equal-sized portions (about 70 g each). ■ ■ Prepare the base unit using the meat mincer attachment and the fine perforated disc (2.7 mm).
■ ■ Add the first portion to the filling tray and switch on the appliance. ■ ■ Add a new portion every 5 seconds until everything is processed. ■ ■ Then add a little rose-water and 1 drop of bitter almond oil, mix well and leave to rest. – – 500 g lamb, cut into strips – – 500 g bulgur wheat, washed and drained – – 1 small onion, chopped ■ ■ Process the lamb and wheat with the meat mincer, alternating between the two (perforated disc, fine). ■ ■ Mix the dough thoroughly and mix in the onion. ■ ■ Process the mixture another two times with the meat mincer. 24 MFW3_EU_8001019358.indb 24 01.12.2015 12:05:48