Take a piece of dough and dig a small hole in the centre (Fig A).
Dip your fingers in ice water and widen the hole, enough to fill with stuffing (Fig B).
Close the dough on the stuffing.
Thoroughly weld the edges and shape an elongated pellet at the sharp ends (Fig
C).
Heat the oil in a frying pan and fry the Kibbeh meatballs until they are golden
brown and crispy.
It is also possible to brush them with oil and bake them in the oven.
FILL A SAUSAGE
1. Assemble the accessory to make a sausage as shown below (fig.11)
2. Place the feed screw in the tube, (long end first), turning it slightly until it is
placed correctly in the motor housing (fig.3).
3. Place the cutting blade on the feed auger shaft with the blade facing forward.
(Fig.4).
NOTES: If the cutting blade is installed upside down, the meat will not be
crushed.
Choose the metal plate with holes, depending on the desired hash: Fine,
Medium, Large.
4. Place the desired plate in front of the cutting blade, adjusting the lugs in the
slots (fig.5).
5. Hold or press the centre of the cutting plate with a finger and remove it quickly
to screw the fixing ring (inserting the sausage tube into the fixing ring before).
6. Tighten the ring + sausage tube assembly in front of the grill. Do not over
tighten.
7. Place the hopper tray on the head in the correct position.
8. Place the end of a sausage casing around the outlet tube.
9. Pass the sausage meat ingredients into the chopper by inserting them into the
hole in the centre of the tray. Push with the pusher if necessary.
10. When the sausage is filled, detach the hose from the tube and close the end by
knotting.
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