Brown the sheep or lamb for 5 minutes without water to remove the excess water.
Fry the onion with olive oil until brown and add the minced mutton, salt and flour
for 5 minutes.
Let simmer for 1 hour.
Add spices, roasted pine nuts, mix well and let cooling.
KIBBEH DOUGH
100g of lean meat - Lamb or veal
150g of boulghrol (crushed wheat)
Spices to your taste (fresh mint, cinnamon cumin) according to your taste.
10g grated nutmeg
Red pepper according to your taste
Salt and pepper
Allow the boulghrol to swell in cold water for 1 hour and drain.
Chop the meat three times and add to all ingredients in a bowl.
Mix and grind the mixture once.
Remove the grid of the grinder by reversing steps 5 to 3. Remove the cutting plate
and the cutting blade.
Place the accessories for the meatballs on the shaft of the feed screw, adjust by
turning to insert the pins into the slots (fig.8).
Screw on the retaining ring until it is tight. Do not overtighten (fig.9).
Insert the Kibbeh paste through the cylindrical opening (fig.10) and Train the
Kibbeh as shown below.
Divide the Kibbeh dough into small pieces (the size of a walnut).
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