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Copies of the I/B. Please reproduce them without any changes except
under special instruction from Team International BELGIUM. The page
must be reproduced and folded in order to obtain a booklet A5 (+/-
148.5 mm width x 210 mm height). The page must be folded in order to
keep the good numbering when you turn the page of the I/B. Don’t
change the page numbering. Keep the language integrity.
8 VG MGR 1 - 101213
"KEBBE" MACHEN
REZEPT
FÜLLUNG
Hammelfleisch 100g
Olivenöl 1 ½ Esslöffel
Zwiebel (fein gehackt) 1 ½ Esslöffel
Gewürze nach Geschmack
Salz nach Geschmack
Mehl 1 ½ Esslöffel
Zerkleinern Sie das Hammelfleisch ein- oder zweimal.
Braten Sie die Zwiebel bis sie goldbraun ist, und fügen
Sie das zerkleinerte Hammelfleisch, Piment, Salz und
Mehl hinzu.
AUSLASSABDECKUNG
Mageres Fleisch 450g
Mehl 150-200g
Gewürze nach Geschmack
Muskatnuss (fein gehackt) 1
Pulverisierter Cayennepfeffer nach Geschmack
Pfeffer nach Geschmack
Zerkleinern Sie das Fleisch dreimal und vermischen Sie
alle Zutaten in einer Schüssel. Mehr Fleisch und weniger
Mehl sorgt für eine bessere Konsistenz und einen
besseren Geschmack.
Zermahlen Sie die Mischung dreimal.
Demontieren Sie, indem Sie die Schritte von 5-3 in
umgekehrter Reihenfolge ausführen um die Schneide-
Platte und die Schneideklinge zu entfernen.
Stellen Sie die Kebbe-Zubehörteile zusammen auf die
Schneckenachse, und stellen Sie sicher, dass die
Ausbuchtungen in die Schlitze hineinpassen (Abb. 8).
Schrauben Sie den Befestigungsring fest. Überdrehen
Sie nicht (Abb. 9).
Machen Sie die zylindrische Auslassabdeckung
(Abb. 10).
Formen Sie Kebbe wie unten veranschaulicht und
frittieren Sie den Kebbe.
Assembly page 8/44
8


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