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27
en
Recipes
Notes:
– 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
– 500 g beef, cut into strips
– 500 g pork, cut into strips
– 200 g cheese (Gouda)
– 10 g salt
– 2 g freshly ground black pepper
– Garlic (optional)
– Oil for deep frying
To make the Gouda easier to process,
cut into cubes (2 x 1 x 1 cm) and freeze
overnight.
First process the frozen Gouda, followed
by the beef and pork using the mincer
(perforated disc, fine).
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:
– 500 g lamb, cut into strips
– 500 g bulgur wheat, washed and
drained
– 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.
Filling:
– 400 g lamb, cut into strips
– 2 medium-sized onions, chopped
– 1 tablespoon of oil
– 1 tablespoon of flour
– 2 teaspoons of pimento
– Salt and pepper
Process the lamb with the meat mincer
(perforated disc, fine).
Fry the onions until golden brown.
Add the lamb and fry until well done.
Add the remaining ingredients.
Fry everything gently for about
1-2 minutes.
Pour off the excess fat.
Leave the filling to cool down.
Prepare the kebbe:
Use the kebbe maker to process the
mixture for dough pockets.
Cut off pieces 7.5 cm in length from the
hollow strand of dough.
Press one end of the dough pocket to
seal.
Insert a little filling in the opening and
also seal the other end of the dough
pocket.
Heat the oil (approx. 180 °C) and
deep-fry the dough pockets for about
6 minutes until golden brown.
Bread dumplings
– 300 g fresh white bread
– 20 ml milk
– 40 g butter or margarine
– 3 eggs
– 1 tbsp finely chopped onions
– Parsley
– A little flour
– Salt and pepper
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).
Add the finely chopped onions, parsley
and melted butter and mix.
Add the whisked eggs, salt and pepper
and mix into the bread dough.
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