Guide Of Stuffed Kebab
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 kebab 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 to cool.
Extrude the casing mixture through the kebab maker and cut into
approximately 7 1/2cm/ 3in lengths. Pinch one end of the tube together, end
which can the be pinched together, then carefully fill with the stuffing
mixture leaving a small gap at the open end which can the be pinched
together to seal. Deep fry the kebab in batches in hot oil 190C/375F for
approximately 6 minutes of until golden brown and the filling piping hot.
