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15
en
Recipes
Recipes
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 approx.
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.
Whirls or pasta
Prepare sponge mixture
Prepare the sponge mixture as described
in the main operating instructions for
the kitchen machine. X see section
“Recipes”
Prepare pasta dough
– 500 g finely ground flour (type 500)
– 250 g eggs (approx. 5)
– 1 pinch salt
Mix all ingredients for about 6 to
8 minutes at setting 3 until a dough
forms.
Make whirls or pasta
Prepare the kitchen machine by fitting
the attachment you require.
Divide the prepared dough into small
pieces.
Plug the mains plug into the mains. Turn
the rotary switch to setting 1-2 (whirl
maker) or setting 7 (pasta maker).
Add the pieces of dough to the filling tray
and press down with the pusher.
Whirls: Cut the shaped dough off to the
required length directly at the threaded
ring using a knife. Place the whirls on a
baking tray which has been dusted with
flour or covered with greaseproof paper.
Pasta: If you remove the shaped dough
and add it to the filling tray again, it will
become very smooth and supple. After
passing the pasta through a second time,
cut off to the required length directly at
the threaded ring using a knife. Place the
pasta on a cotton cloth dusted with flour
or on a wooden board.
Notes:
– The dough should not be too soft to
ensure the shape you require.
– Fresh pasta can also be dried for
storage.
Subject to change without notice.
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