Bartscher FW 10 Mode D'emploi page 39

Preparing meat pockets/kebbe
1. Prepare the unit for processing meat according to the instructions in "Mincing and
mixing" and prepare meat according to your own recipe for stuffing and casing
(sample recipes below).
Sample recipe
Kebbe stuffing
100 g
1 1/2 tablespoon
1-2
1/3 teaspoon
1/2 teaspoon
1 1/2 tablespoon
2. Run the lamb for stuffing through the meat grinder following the instructions in
"Mincing and mixing". Fry the onions to a light brown. Mix all the ingredients
together.
3. Grind the meat for the casing by running it three times through the grinder, following the
instructions in "Mixing and mincing" (first through the medium perforated plate, then
twice through the small perforated plate). Mix the ground meat in a bowl with the rest of
the ingredients for the casing. Run the mixed ingredients through the meat grinder
another three times.
NOTE!
For best results and best taste, use more meat and less flour in the casing.
4. After preparing the meat, turn the unit off (press Start/Stop
ON/OFF switch). Remove the unit's plug from its socket.
5. Press the release button and remove the screw housing from the unit. Unscrew the
closing ring and remove the perforated plate and knife from the screw shaft.
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lamb
olive oil
finely chopped onion
spices
salt
flour
6. Prepare the unit for making kebbe casings.
7. Attach the plastic finger so that its notch securely fits
into the opening of the screw housing. Attach and
mount the cone using the closing ring onto the screw
housing.
Kebbe casing
450 g light lamb
150-200 g flour
1 teaspoon spices
1 teaspoon ground nutmeg
1 pinch paprika or chili powder
1 pinch pepper
button and power