10
RECIPES
Ingredients:
• 4,500g ground pork
• 5 Tbsp. of salt • 1 tsp. of ginger
• 1 Tbsp. of ground hot red pepper • 1 Tbsp. of nutmeg • 1 Tbsp. of thyme
• 1 Tbsp. of ground white pepper • 470ml ice water • 2 Tbsp. of rubbed sage
Directions:
1. Mince the meat with the coarse grinding disc.
2. Thoroughly mix the minced meat and other ingredients.
3. Follow the instructions above to make your own sausages.
Yield: 5-8 servings
Ingredients:
• Outer casing • 400g lamb, cut into strips • 15ml oil • 2 medium onions, nely chopped
• 500g lamb or fat-free mutton, cut into strips • 500g bulgur wheat, washed and drained
• 1 small onion • Filling • 15ml plain flour • salt and pepper • 5-10ml ground allspice
Before you use the appliance for the first time, thoroughly clean the parts that come into
contact with food.
Before you start, make sure you assemble according to Kebbe spacer.
For disassembly, refer to Kebbe spacer.
Make kebbe
Directions:
• Outer casing
1) Mince the meat, wheat, and onion together with the ne grinding disc.
2) Thoroughly mix the minced ingredients, and then mince the mixture twice again.
3) Use the kebbe maker to shape the mixture into kebbe casing.
• Filling
1) Mince the meat with the ne grinding disc.
2) Fry the onion chops until they turn golden brown.
3) Add the minced meat and other ingredients in, and then cook for 1-2 minutes.
4) Drain off excessive fat and cool the filling down.
• Cooking
1) Push some filling into the outer casing, and then pinch both ends to seal it.
2) Heat the oil for deep frying (190°C).
3) Deep fry the kebbe for 3-4 minutes, or until it turns golden brown.
