Mincer
EN
19
Preparation:
IMPORTANT! Always process the bul-
gur wheat immediately after draining.
If it dries out, the mincer could be over-
whelmed and damaged as a result.
1. Assemble the device in the manner
described in “Assembling the Device”
– “Basic Accessories” and “Accessory
for Chopping Up and Making Sausag-
es”. Use the fine
perforated disc.
2. Place a bowl beneath the mincing
attachment.
3. Switch on the device.
4. Pour meat and bulgur alternately into
the feed chute and twist through the
mincer.
5. Mix together meat and bulgur again
thoroughly in a bowl.
6. Twist the meat/bulgur mixture through
the mincer another two times.
7. Switch off the device and pull the
mains plug out of the plug socket.
8. Add the onion to the mixture and mix
all the ingredients together again.
Prepare the filling
Ingredients:
400 g of lamb, cut into strips
1 tbsp. of oil
2 medium-sized onions, finely chopped
1 tbsp. of flour
Salt and pepper
Preparation:
1. Assemble the device in the manner
described in “Assembling the Device”
– “Basic Accessories” and “Accessory
for Chopping Up and Making Sausag-
es”. Use the fine perforated disc.
2. Place a bowl beneath the mincing
attachment.
3. Switch on the device.
4. Turn the meat through the fine perfo-
rated disc.
5. Switch off the device and pull the
mains plug out of the plug socket.
6. Fry the onions until golden-brown.
7. Add the lamb and brown it.
8. Add the rest of the ingredients and
simmer for around 2 minutes.
9. Pour off excess fat and allow it to cool
down.
Prepare kebbe
1. Convert the device: Unscrew the lock-
ing nut, take off the perforated disc
and the cutter head.
2. Mount the kebbe inserts (see “Assem-
bling the Device” – “Kebbe Inserts”).
3. Switch on the device.
4. Place the prepared meat/bulgur mix-
ture for the pastry in the feed chute
and push it through bit by bit using
the plunger. This produces a hollow
strand.
5. Switch off the device and pull the
mains plug out of the plug socket.
6. Divide the hollow strand into pieces
of around 8 cm in length.
7. Press down the strand pieces on one
side to seal them. Pour some of the
prepared and cooled filling into the
pouch and then seal the other side of
the pouch as well (
Picture H
).
8. Fry the filled pouches in hot oil until
they are golden brown.
Making Shortbread Shapes
1. Prepare the shortbread mixture ac-
cording to your recipe.
2. Assemble the device in the manner
described in “Assembling the Device”
– “Basic Accessories” and “Short-
bread Attachment”.
3. Switch on the device.
4. Place the shortbread mixture into the
feed chute. Slide the mixture down
the feed chute bit by bit using the
plunger.
5. Switch off the device and pull the
mains plug out of the plug socket.