Silvercrest 302971, Руководство по эксплуатации

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SFW 350 D2
Recipes
Kibbeh
Ingredients for the mince filling
400 g lean beef or lamb
2 onions
10 g flour
25 g coarsely chopped pine nuts
1/2 tsp . each of ground allspice, cinnamon, cumin, caraway, cloves, nutmeg
Salt and pepper
Ingredients for the shell
500 g bulgur wheat (soaked)
500 g lean beef or lamb
1 onion
1 pinch of black pepper, 1 pinch of chilli
Mince filling
Prepare the mince filling first and leave it to cool while you prepare the shell .
Chop the meat twice with the mincer (using first the coarse, then the fine perforated
disc
0
) . Mix the meat, flour, pine nuts and spices well . Chop and sear the onions .
Add the mince and mix it with the onions . Thoroughly fry the mixture, then let it cool .
Shell
Chop the meat for the shell twice with the mincer (using first the coarse, then the
fine perforated disc
0
) and mix it with the bulgur wheat, chopped onion and
spices . Process the mass twice more using the mincer . Replace the perforated
disc
0
with the kibbeh attachment
r
(see chapter “Assembling the kibbeh at-
tachment”) and make kibbeh shells of approx . 7 cm length .
Preparation
Fill each kibbeh shell with the mince as soon as it is made, pinching the ends
together to create small pouches . Deep-fry the finished kibbeh in hot oil (190 °C)
for approximately 3 minutes . They should have a golden brown colour .