eta 0033 Mezo, User Manual, Page: 35 / 60

Preparation of ingredients for Kebbe:
Soak the wheat in hot water for 30 minuts. Drain the water and dry the wheat with a dry
cloth. Assemble the meat-grinder and set it to medium coarseness. Alternate grinding
400 g meat, 500 g wheat and a big onion. Add salt and pepper, mix the ingredients. Grind
the complete mixture once more on very fine.
Stuffing preparation: Roast onion and nuts on oil. Then add 400 g ground lamb and bake
the mixture properly. Add all the other ingredients and stew for 5 minutes.
Drain the redundant fat and let the stuffing cool off.
Preparation of Kebbe:
Make small tubes using the assembled attachment for Kebbe. Choose the length as desired.
Close up one end and fill the pocket with stuffing. Then close the Kebbe. The recommended
size is max. 8 cm. Heat oil (approx. 180 °C) and fry the Kebbe for approx. 7 minutes until gold.
Iv. TABLE FOR THE USAGE OF THE APPLIANCE AND ACCESSORIES
Please consider the following cooking tips as examples and as inspiration. Their purpose is
not to be a complete guide, but to demonstrate the possibilities of various food preparation
methods. Chose the amount of ingredients to be processed so that the maximum content of the
container. A larger amount of processed ingredients must be divided into several batches and
the contents of the container should be regularly inspected. We recommend that you interrupt
your work from time to time and remove any food which has become stuck or clogged the
attachment or is on the walls of the containers and lid.
Recommendation
The processing takes several minutes and depends on the amount, type and quality
of the meat used. You can also fill the tubes with an appropriate mix (e.g. meat,
vegetable , etc.). If the output opening of the cone D9 becomes clogged, it is necessary
to turn off the drive unit, disassemble the cone and clean it out.
i
Recipe for Kebbe:
– 400 g lamb
– 500 g ground whole-grain wheat
– 1 big onion, chopped
– salt
– black pepper
Stuffing :
– 400 g lamb
– 1 finely chopped onion
– 5 tbsp nuts
– 2 tbsp olive oil
– 1 tsp mustard
– 1 tsp flour
– 1 tsp fresh parsley
– frying oil
– yogurt dressing with garlic
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