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Recipes
Notes:
Filling:
–
Immediately rub metal parts dry and
apply a little cooking oil to protect them
from rust.
–
Discolouration of plastic parts may occur
when processing foods such as carrots.
This can be removed with a few drops of
cooking oil.
Recipes
Minced meat rolls with Gouda
Basic recipe
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400 g lamb, cut into strips
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2 medium-sized onions, chopped
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1 tablespoon of oil
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1 tablespoon of flour
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2 teaspoons of pimento
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Salt and pepper
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Process the lamb with the meat mincer
(perforated disc, fine).
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Fry the onions until golden brown.
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Add the lamb and fry until well done.
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Add the remaining ingredients.
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Fry everything gently for about
1-2 minutes.
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Pour off the excess fat.
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Leave the filling to cool down.
Prepare the kebbe:
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Use the kebbe maker to process the
mixture for dough pockets.
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Cut off pieces 7.5 cm in length from the
hollow strand of dough.
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Press one end of the dough pocket to
seal.
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Insert a little filling in the opening and
also seal the other end of the dough
pocket.
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Heat the oil (approx. 180 °C) and
deep-fry the dough pockets for about
6 minutes until golden brown.
Bread dumplings
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500 g beef, cut into strips
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500 g pork, cut into strips
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200 g cheese (Gouda)
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10 g salt
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2 g freshly ground black pepper
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Garlic (optional)
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Oil for deep frying
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To make the Gouda easier to process,
cut into cubes (2 x 1 x 1 cm) and freeze
overnight.
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First process the frozen Gouda, followed
by the beef and pork using the mincer
(perforated disc, fine).
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Add the salt, pepper and garlic
(optional) and mix.
■
Make rolls approx. 10 cm in length
either using your hands or with the
sausage stuffing attachment.
■
Heat a little oil in a frying pan and fry the
minced meat rolls for approx. 5 minutes.
Turn several times until everything is
cooked through.
Kebbe
Dough pockets:
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300 g fresh white bread
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20 ml milk
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40 g butter or margarine
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3 eggs
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1 tbsp finely chopped onions
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Parsley
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A little flour
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Salt and pepper
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Cut the bread into slices 10 mm thick
and halve lengthways. Add 20 ml of milk
and soak.
■
Process the moistened bread for
approx. 50 secs with the meat mincer
(perforated disc, coarse).
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Add the finely chopped onions, parsley
and melted butter and mix.
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Add the whisked eggs, salt and pepper
and mix into the bread dough.
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500 g lamb, cut into strips
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500 g bulgur wheat, washed and
drained
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1 small onion, chopped
■
Process the lamb and wheat with the
meat mincer, alternating between the
two (perforated disc, fine).
■
Mix the dough thoroughly and mix in the
onion.
■
Process the mixture another two times
with the meat mincer.
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