Sinbo SHB-3063 [13/28] Making kebbe

1. Insert the worm shaft into the cutter housing, the plastic end first.

Place the cone in the cutter housing.

Place the former on the cutter housing and screw the ring on the

cutter housing.

(Make sure the notches of the separator fit onto the projections of

the mincer head.)

2. Attach the cutter housing to the motor unit.

3. Place the tray on the upright part of the cutter housing.

4. Now the appliance is ready for making Kebbe.

KEBBE:

Feed the prepared kebbe mixture through the Kebbe maker. Cut

the continuous hollow cylinder into the desired lengths and user

as required.

Kebbe is a traditional Middle Eastern dish made primarily of lamb

and bulgur wheat which are minced together to form a paste the

mixture is extruded through the Kebbe maker and cut into short

lengths. The tubes can then be stuffed with a minced meat mixture,

the ends pinched together and then deep fried.

Guide Of Stuffed Kebbe

OUTER CASING

500 g/ l Ib 2 oz lamb, cut into strips

500 g/ l Ib 2 oz washed and drained bulgur wheat

1 small onion

Pass alternate batches of lamb and bulgur wheat through the mincer fitted with the fine

screen, adding the onion before all the lamb and wheat are minced. Mix the minced lamb,

onion and wheat together then pass back through the mincer a second time. If an extra

fine screen and mince the mixture for a third time, alternatively continue mincing using

the fine screen. The mixture is now ready to extrude through the Kebbe maker attachment.

FILLING

400 g / l4 oz lamb, cut into strips

15 ml / l tbsp oil

2 medium onions, finely chopped

5-10 ml / 1-2 tsp allspice

15 ml / 1 tbsp plain flour

Salt and pepper

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MAKING KEBBE