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19
en
Recipes and tips
Mincer Type CNFW6, 7, 8
Using the perforated disc 4.8 mm
– 300 g of fresh white bread
– 40 g of butter or margarine
– 200 ml of milk
– 2 eggs
– 1 tbs. of finely chopped onions
– Parsley, salt
– A little flour
Proccessing ingredients
Using the mincer, chop up the white
bread (Type CNFW5, 6, 7) for approx.
1 minute and (Type CNFW8) for approx.
½ minute.
Add the finely chopped onions, a little
parsley and butter and mix.
Whisk eggs, milk and salt and mix into
the bread dough.
Leave the dough to prove for several
minutes. Then knead again.
Shape the dumplings with wet hands.
Roll dumplings in flour.
Place dumplings in boiling water and
leave to simmer for approx. 20 minutes.
Do not bring to the boil!
Sausage filler attachment
Soak natural casing in lukewarm
water for approx. 10 minutes before
processing.
Do not overfill sausages, otherwise
the sausages may burst while they are
being boiled or fried.
The nozzles can also be used without
casings! Coat sausage meat with
breadcrumbs and then fry.
Kebbe attachment
Recipe for stuffed kebbe
Dough pocket:
– 500 g of lamb, cut into strips
– 500 g of bulgur wheat,
washed and drained
– 1 small onion, chopped
Pass lamb and wheat alternately
through the fine perforated disc of the
mincer attachment.
Mix the dough thoroughly, mix in the
onion.
Pass the mixture twice more through the
mincer attachment.
Filling:
– 400 g of lamb, cut into strips
– 2 medium-sized onions, chopped
– 1 tablespoon of oil
– 1 tablespoon of flour
– 2 teaspoons of pimento
– Salt and pepper
Pass lamb through the fine perforated
disc of the mincer attachment.
Fry onions until golden brown.
Add lamb and fry until well done.
Add remaining ingredients. Braise
everything for approx. 1-2 minutes.
Pour off excess fat.
Leave the filling to cool down.
Preparing the kebbe:
Pass mixture for dough pockets through
the kebbe attachment.
Divide the hollow strand of dough into
pieces approx. 7.5 cm in length.
Seal one end of the dough pocket.
Press a little stuffing into the opening
and also seal the other end of the dough
pocket.
Heat oil (approx. 180 °C) and deep-fry
the dough pockets for approx. 6 minutes
until golden brown.
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