Heinner HPM-L1500DC, Manual

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www.heinner.com 1500W, 50/60Hz, 220-240V
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1) Feed the prepared kibbeh mixture through the kibbeh maker.
2) Cut the continuous hollow cylinder into the desired lengths and user as required.
3) Kibbeh is a traditional Middle Eastern dish made primarily of lamb and bulgur wheat
which are minced together to form a paste the mixture is extruded through the
kibbeh maker and cut into short lengths. The tubes can then be stuffed with a
minced meat mixture, the ends pinched together and then deep fried.
Caution:
1. When you dissemble the body (Cutter housing), you must press the release button for
cutter housing (5) first.
2. Insert the food in the feed tube with the pusher. Never push the food with the finger
or any other utensil.
3. After use, always turn the switch to the “0” position.
Guide of stuffed kibbeh
Outer Casing
500g/1lb 2oz lamb, cut into strips
500g/1lb 2oz washed and drained bulgur wheat
1 small onion
Pass alternate batches of lamb and bulgur wheat through the mincer fitted with the fine
screen, adding the onion before all the lamb and wheat are minced. Mix the minced
lamb, onion and wheat together then pass back through the mincer a second time. If an
extra fine screen and mince the mixture for a third time, alternatively continue mincing
using the fine screen. The mixture is now ready to extrude through the kibbeh maker
attachment.
Filling
400 g/14 oz lamb, cut into strips
15 ml/1 tbsp oil
2 medium onions, finely chopped
5-10 ml/ 1-2 tsp allspice
15 ml/1 tbsp plain flour
Salt and pepper
To make the filling, mince the lamb using the fine screen, fry the onion in the oil until
golden brown, add the lamb and allow to brown and cook through. Add the remaining
ingredients and cook for 1-2 minutes. Drain off any excess fat if necessary and allow
cooling.
Extrude the casing mixture through the kibbeh maker and cut into approximately 7
1/2cm/ 3in lengths. Pinch one end of the tube together, end which can be pinched
together, and then carefully fill with the stuffing mixture leaving a small gap at the open
end which can be pinched together to seal. Deep fry the kibbeh in batches in hot oil
190C/375F for approximately 6 minutes of until golden brown and the filling piping hot.
Tips :
The parts of “16 - 1”, “17 - 1”, “18 - 1” and “19 - 1” can
be stowed in the pusher.