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Mince the meat twice with the 5mm perforated disc. Mix in the spices. Place the sau-
sage filling attachment on the perforated disc and screw it tight with the threaded
ring. Place a lukewarm and soaked sausage skin onto the sausage attachment and
then pour the sausage mixture into the device via the filling tray.
Kibbe attachment
For the production of Kibbe, the meat grinder is firstly used with a perforated disk,
the Kibbe attachment is used later.
Kibbe recipe
Wrapping:
450g lean beef
150 - 200g flour for dusting
Salt, chilli, nutmeg to taste
Mix the ingredients and mince it twice with the 5mm perforated disc.
Assembly of the Kibbe attachment
∙ Pull out the power plug.
∙ Remove the perforated disc and the blade.
∙ The worm remains in the worm housing.
∙ Do not use the blade or a perforated disk!
∙ Instead, put the kibbe attachment on and fasten
∙ it with the threaded ring.
∙ Mince the meat mixture for the wrapping on level 1
∙ and cut into approx. 8cm tubes. Close one end of the
∙ the tube and freeze briefly.
Filling:
100g veal / lamb
1 ½ tbsp olive oil
1 ½ tbsp chopped, fried onion
½ teaspoon of allspice
1 ½ teaspoon flour
Spices and salt to taste
Mix the ingredients and mince them twice with the 5mm perforated disc.
You can fill the prepared wrappings with the filling by using a teaspoon, or you can
use the sausage filling attachment. Then also close the second end of the wrapping.
Fry the kibbe in the deep fryer at 170 °C for approx. 2 - 3 minutes.