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.. Kibbeh
Ingredients for the filling Ingredients for the kibbeh shell
g lean beef or lamb g lean beef or lamb
medium-sized onion – g flour
tsp flour tsp chopped nuts
pinch of salt tsp salt
To taste e.g. mixed herbs/spic-
es: coriander, allspice,
pepper, cinnamon,
cloves, nutmeg, cumin,
cardamom
To taste e.g. mixed herbs/spic-
es: coriander, allspice,
pepper, cinnamon,
cloves, nutmeg, cumin,
cardamom
tsp paprika powder
To taste chilli powder
frying fat or oil
Preparing the filling:
Grind the beef or lamb once or twice using the mincer. First use the coarse perforated
disc () and then the fine perforated disc ().
Use the coarse grate vegetable cutter insert () to chop the onion. Fry the onion until
golden brown.
Place the minced meat, fried onion, herbs and spices, salt and flour into a bowl. Com-
bine the ingredients until a uniform mixture is formed.
Preparing kibbeh shells:
Grind the beef or lamb twice using the mincer. First use the coarse perforated disc ()
and then the fine perforated disc ().
Place the ingredients in a bowl. Combine the ingredients until a uniform mixture is
formed. Vary the quantity of flour as required depending on the consistency.
Grind the mixture again using the mincer. Use the fine perforated disc ().
Switch off the appliance and replace the attachment with the kibbeh attachment ().
Using the kibbeh attachment () form kibbeh rolls and cut to your preferred length.
Fill the minced meat rolls with the prepared kibbeh filling.
Seal the kibbeh by lightly pressing the ends and sides.
Fry the rolls in hot cooking oil (approx. °C) for approx. – minutes.
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