SilverCrest SFW 350 E5 Mode D'emploi page 21

Recipes
Kibbeh
Ingredients for the mince filling
400 g lean beef or lamb
2 onions
10 g flour
25 g coarsely chopped pine nuts
1/2 tsp. each of ground allspice, cinnamon, cumin, caraway, cloves, nutmeg
Salt and pepper
Ingredients for the shell
500 g bulgur wheat (soaked)
500 g lean beef or lamb
1 onion
1 pinch of black pepper, 1 pinch of chilli
Mince filling
Prepare the mince filling first and leave it to cool while you prepare the shell.
Chop the meat twice with the mincer (using first the coarse, then the fine perforated
disc 0). Mix the meat, flour, pine nuts and spices well. Chop and sear the onions.
Add the mince and mix it with the onions. Thoroughly fry the mixture, then let it cool.
Shell
Chop the meat for the shell twice with the mincer (using first the coarse, then the
fine perforated disc 0) and mix it with the bulgur wheat, chopped onion and
spices. Process the mass twice more using the mincer. Replace the perforated
disc 0 with the kibbeh attachment r (see chapter "Installing the kibbeh attach-
ment") and make kibbeh shells of approx. 7 cm length.
Preparation
Fill each kibbeh shell with the mince as soon as it is made, pinching the ends
together to create small pouches. Deep-fry the finished kibbeh in hot oil (190 °C)
for approximately 3 minutes. They should have a golden brown colour.
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