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Directions:
• Place the cubes in to the cup of the Super Chopper. Turn on the chopper
in short bursts until meat is finely minced.
• Remove the minced meat in to a mixing bowl.
• Place the onion, mint, cilantro, ginger and chilies into the cup of the
Super Chopper. Chop these ingredients.
• Remove chopped ingredients with minced lamb. Season with cumin,
coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
• Mold handfuls of the lamb mixture, about 1 cup, to form sausages
around skewers. Make sure the meat is spread to an even thickness.
Refrigerate until you are ready to grill.
• Preheat grill for high heat.
• Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10
minutes, or until well done, turning as needed to brown evenly.
Hummus with Tahini Recipe
Ingredients:
16 oz. garbanzo beans
or chickpeas
1/4 cup of the water from a
can of chickpeas
3 to 5 tbsp. lemon juice
One and a half tbsp. tahini
2 cloves crushed garlic
1/2 tsp. salt or to taste
2 tbsp. olive oil
Directions:
• Drain the chickpeas and then set aside the water that has been collected
from the can.
• Mix all the remaining ingredients in Super Chopper.
• Add the liquid from the chickpea can and blend the mixture with 4
bursts of 3 seconds each or until the mixture is smooth and thoroughly
mixed.
• Remove the mixture in a large serving bowl and then create a sort of
well in the center of the Hummus mixture.
• Add about 1 or 2 tablespoons of olive oil in this well and garnish with a
bit of parsley.
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• Serve with toasted or warm pita bread or cover the hummus and
refrigerate.
• If you want your hummus spicy, then add a single sliced red chili or a bit
of cayenne pepper.
• Hummus can be kept refrigerated for up to 3 days and then can be kept
in the freezer for a month. If it appears to be dry, then add a little bit of
olive oil.
Hummus without Tahini Recipe
Ingredients:
16 oz. chickpeas or garbanzo beans
1/4 cup olive oil
1 tsp. cumin
1 tbsp. lemon juice
Directions:
• Blend all these ingredients in the Super Chopper with 4 bursts of 3
seconds each or until the mixture becomes creamy and smooth.
• Serve the mixture immediately with veggies, pita chips or pita bread.
• Store the hummus in an airtight container for 3 days, not more.
Strawberry Sorbet
• Place the sugar and water in a
small saucepan, over low heat,
and stir until the sugar is
completely dissolved (about 3‐5
minutes). Boil the mixture for one
minute then remove from heat.
Pour the sugar syrup into a
heat proof container, and place in
the refrigerator until completely chilled
(about an hour or so).
• Meanwhile, thaw the strawberries and then place the thawed
strawberries in the Super Chopper and process until the strawberries
are pureed. Transfer to a large bowl, add the lemon juice and liqueur (if
using), and refrigerate until the mixture is thoroughly chilled. (If using
fresh strawberries, puree the berries in the food processor, transfer to a
large bowl, add the lemon juice and liqueur (if using), and place in the
refrigerator until chilled.)
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