2. Align the notches of the meat grinder head into the attachment opening on
motorized body of the meat grinder (Fig.2).
3. Press the meat grinder head against the motorized body and rotate it
counterclockwise until it locks into place (Fig.2).
4. Insert the feed screw pin into the meat grinder head (Fig.3).
Note : Make sure the cutting blade and the grinding plate are removed before
placing KEBBE attachment.
5. First place ring shaped attachment over the feed screw pin and then add extruder
tube. Make sure the notches of the ring shaped attachment fits into the positioning
pin of the meat grinder head.
6. Screw on the blade cover by turning it clockwise and assure it is tightened (Fig.3).
7. Insert the hopper on top of the meat grinder head. Never use the meat grinder
without the meat tray installed.
MAKING KEBBE
Kebbe is a traditional dish from Middle East that is comforting and is associated to
celebrations.
Kebbe is a mixture of bulgur wheat, spices, and ground meat. The first step consists of
preparing the meat dough that will form a shell. Afterwards, the meat dough is stuffed
with cooked meat. To complete the process kebbe can be baked or fried. The result
is a crispy shell that is similar to a croquette. They can be served as appetizers or as a
side dish.
MEAT DOUGH
1. To prepare kebbe the meat needs to be grinded 3 times before passing trough the
kebbe attachment.
2. In a medium sized bowl, cover the bulgur wheat with 2 cups of warm water. Let it sit
for 30 minutes and then drain the excess water in a strainer squeezing the bulgur to
get rid of the excess water.
3. Season the ground meat in a bowl with bulgur and spices before shaping the kebbe.
4. Place the kebbe attachment (see section ASSEMBLING KEBBE ATTACHMENT)
5. Plug the meat grinder in 120V outlet.
6. Press the button of the meat grinder and start feeding ground meat in the meat
grinder head using the meat pusher.
7. When the meat’s desired length is reached cut the piece from the grinder feeder
head. The kebbe attachment will shape a long, hollow cylinder of perfectly thin,
even dough. Cut these tubes into even lengths of 5 cm to 10 cm (2 to 4 inches), as
desired. The tubes need to be refrigerated while the filling is prepared.
FILLING
1. Heat olive oil in a skillet or a frying pan. Sauté the onion a little bit, then add
the ground meat. Cook over medium heat, stirring occasionally until the meat
is fully browned.
2. Remove the kebbe dough from the fridge.
3. To stuff the kebbe tubes, you need to have damp hands. Place a small bowl of
water next to you.
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