stuffed kebbe recipe
outer casing
500g (1lb 2oz) lamb or fat-free
mutton, cut into strips
500g (1lb 2oz) bulgur wheat,
washed and drained
1 small onion
1 Using the fine screen, mince
alternative batches of meat and
wheat, adding the onion before the
last batch.
2 Mix. Then mince twice more.
3 Push through, using the kebbe
maker (see to use the kebbe maker).
Filling
400g (10oz) lamb, cut into strips
15ml (1tbsp) oil
2 medium onions, finely chopped
5-10ml (1-2tsp) ground allspice
15ml (1tbsp) plain flour
salt and pepper
1 Using the fine screen, mince the
lamb.
2Fry the onions until golden brown.
Add the lamb.
3 Add the remaining ingredients and
cook for 1-2 minutes.
4 Drain off any excess fat and allow to
cool.
To finish
1 Push the casing mixture through,
using the kebbe maker.
2 Cut into 8cm (3”) lengths.
3 Pinch one end of the tube to seal it.
Push some filling – not too much –
into the other end, then seal.
4 Deep fry in hot (190˚) oil for about 6
minutes or until golden brown.
care and cleaning
1 Loosen the ring nut manually or with
the spanner µ and dismantle. Wash
all the parts in hot soapy water, then
dry. Don’t wash any part in the
dishwasher. Never use a soda
solution.
2 Re-assemble.
3Wipe the screens with vegetable oil,
then wrap in greaseproof paper to
prevent discolouring/rusting.
4Place the mincer in the storage box
and cover with the tray.
5You can pull the lid off the pusher
and store the sausage and kebbe
attachments inside.
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