Kubbe is a traditional Middle Eastern appetizer comprised of a small
football-shaped shell filled with meat (usually bulgur wheat and lamb).
The center section is often stuffed with spiced minced lamb filling and
the ends are sealed. Kubbe is usually deep-fried resulting in a crispy
outside with a delicious filling. It is time-consuming to make, but well
worth the effort. This delicious treat can be directly frozen raw or stored
in the refrigerator after being fried.
B. What is Kubbe?
1. Feed the mixture into the meat hopper and let the mixture extrude.
(
NOTE:
1. Do not use a cutting blade or a grinding plate.
2. The meat must be prepared beforehand, prior to using the Kubbe
Attachment.)
2. Cut or pinch off to your desired length leaving one end open. You
now have the finished outer shell for the kubbe.
3. Stuff the interior of the shell with your choice of meat filling.
4. Seal the open end
C. Start to Make Kubbe
Install all parts according to the picture, and put a bowl under the
grinder to catch food.
NOTE:
The connection position of each component is marked with the
insertion mark and the direction of rotation. Please install it strictly
according to the position of the mark.
HOW TO MAKE TOMATO SAUCE
A: Quick Assembly
1.
Place the gauze into the sleeve next
to the white plastic ring.
2.
Put the fixing ring through the sleeve
and make it at the end of the sleeve.
3.
Hold the grinding head, insert it into
the attachment opening and place the
feed screw into the grinding head with
the long end in front and then turn the
feed screw slightly until it is set into the
attachment opening.
NOTE:
When inserting the grinding
head, NOTE that it must be tilted, and
then move it counterclockwise
according to the arrow on the grinding
head to make the grinding head tight.
sleeve
gauze
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