Gastroback 41408 Design Mincer Pro M - Manual (Page 20)

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Recipes
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 grinding 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 ingre-
dients 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 batches in hot oil (at ca. 190 °C) for approximately 6 minutes, until it is golden brown
and the filling piping hot.