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Recipes and tips
Proccessing ingredients
Using the mincer, chop up the white
bread.
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!
Ground cheese
Basic recipe
– 500-600g Gouda cheese
To make Gouda cheese easier to
process, cut into cubes, 2.5 x 2.5 x
2.5 cm, and freeze for 24 h to -20 °C
Process frozen Gouda using the mincer
(perforated disc, fine).
Operation time: 1 minute
Minced meat rolls with Gouda
Basic recipe
– 500 g beef, cut into strips
– 500 g pork, cut into strips
– 200 g cheese (Gouda)
– 10 g salt
– 2 g freshly ground black pepper
– Garlic (optional)
– Oil for deep frying
First process the frozen Gouda
(X “Ground cheese”), followed by
the beef and pork using the mincer
(perforated disc, fine).
Add the salt, pepper and garlic
(optional) and mix.
Make rolls approx. 10 cm in length
either using your hands or with the
sausage stuffing attachment.
Heat a little oil in a frying pan and fry the
minced meat rolls for approx. 5 minutes.
Turn several times until everything is
cooked through.
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.
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