the fixing ring (14) tight and place the
hopper plate (1) on the head and fix it
into position.
4. Put the sausage skin over the sausage
skin attachment.
5. Press the “ON” button.
6. Feed foods into the hopper plate (1) by
using the food pusher only.
You should stop the machine when the
sausage skin is filled with meat, and let out
air with the needle. Tie the sausage skin,
they are now ready to cook.
Making Kibbeh
Method
1. Mince the meat twice.
2. Brown the onion in a frying pan and
add the minced mutton, all spice, salt
and flour.
Shell
Method
1. Mince the meat three times and mix
all the ingredients together in a bowl.
2. Once you have ground the meat and
mixed it with all the other ingredients,
grind the mixture three times.
3. Remove the cutting blade and cutting
plate from the head an assemble the
kibbeh attachment.
4. Push the ground mixture through the
machine and form the shell of the
kibbeh.
5. Insert the stuffing into the shell, tamp
shut at both ends and deep fry until
golden brown.
Mutton
100g
Olive oil
1 tbsp
Onion (finely chopped)
20g
Flour
20g
Allspice
To taste
Salt
To taste
Lean meat
450g
Flour
150-200g
Nutmeg (grated)
1/2
Pepper
To taste
Cayenne pepper
To taste
