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8
MAKING KEBBE
RECIPE
STUFFING
Mutton
Olive oil
Onion (cut finely)
Spices
Salt
Flour
100g
1 1/tablespoons
1 1/tablespoons
to your taste
to your taste
1 1/tablespoons
u
Mince mutton once or twice.
u
Fry onion until brown and add minced mutton, all spice, salt and
flour.
OUTLET COVER
Lean meat
Flour
Spices
Nutmeg (cut finely)
Powdered red pepper
450g
150-200g
to your taste
1
to your taste
u
Mince meat three times and mix
all ingredients together in a bowl.
More meat and less flour for outlet
cover creates better consistency
and taste.
u
Grind the mixture three times.
u
Disassemble by reversing the steps
from 5-3 to remove the cutting
plate and cutting blade.
9
u
Place kebbe attachments onto the
feed screw shaft together, fitting
protrusions in the slots (fig.8).
u
Screw fixing ring into place until
tight. Do not over tighten (fig.9).
u
Make the cylindrical outlet cover
(fig. 10).
u
Form kebbe as illustrated below
and deep fry.
CUTTING SLICE/SHRED/STRIP
u
Press the fasten button, hold the head and insert it into the inlet
(when inserting, please pay attention the head must be slanted as per
arrow indicated on the top, see fig. 8), then move the head
anticlockwise, so that the head being fastened tightly. There will be
locked when you heard a voice of “KA” (fig. 2).
u
Put the cutting attachments “slice cutter” or “shredded cutter” or
“strip cutter” into the cutting head.
Note
: must be on place (fig. 9).
