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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.
