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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.
40 VG MGR 1 - 101213
PREPARERE KEBBE
RETETA
UMPLUTURA
Carne oaie 100g
Ulei masline 1 ½ lingura supa
Ceapa (taiata marunt) 1 ½ lingura supa
Condimente dupa gust
Sare dupa gust
Faina 1 ½ lingura supa
Tocati carnea de oiae odata sau de doua ori.
Caliti ceapa pana se rumeneste si adaugati
carnea toccata condimentele, sarea si faina.
INVELISUL EXTERN
Carne macra 450g
Faina 150-200g
Condimente dupa gust
Nucsoara (praf) 1 varf de cutit
Praf piper rosu dupa gust
Piper negru macinat dupa gust
Tocati carnea de trei ori si amestecati toate
ingredientele impreuna intr-un vas.
Mai multa carne si mai putina faina creaza o
consistenta mai buna si un gust mai bun pentru
invelis.
Macinati amestecul de trei ori.
Dezasamblati masina urmand in sens invers
pasii de la 5 la 3 ca sa scoateti sita si cutitul.
Montati accesoriile de kebbe pe melc
impreuna, punand fantele in sloturi (fig. 8).
Insurubati inelul de strangere pana este strans.
Nu strangeti prea tare (fig. 9).
Puneti capacul cilindric (fig. 10).
Formati kebbe cum este prezentat in figura si
prajiti.
Assembly page 40/44
40


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