Recipes (continued)
Kebbe
Outer casing
500g fine cracked wheat (burghul)
500g lean lamb loin, cubed
1 small onion, roughly chopped
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 tablespoon sea salt
Filling
350g lamb leg steak, cubed
20g butter
25g pinenuts
1 medium onion, chopped finely
2 tablespoons chopped fresh mint
¼teaspoon ground black pepper
¼teaspoon ground white pepper 1 teaspoon sea salt
OUTER CASING
1.Place cracked wheat in a large bowl and cover with cold water. Allow to soak for minimum of 30 minutes, drain and reserve.
2.Assemble MultiMincer with the blade and fine disc.
3.Turn MultiMincer on and mince lamb; add the onion before the last batch.
4.In a large bowl combine the meat with the cracked wheat, pepper and salt. Mix by hand until thoroughly combined.
5.Remove fine mincing disc and blade and insert medium disc without blade. Place lamb and cracked wheat mixture through mincer. Refrigerate for 1 hour.
FILLING
1.Assemble MultiMincer with the blade and medium disc.
2.Turn MultiMincer on and slowly add lamb pieces into the chute using the food pusher.
3.Heat butter in a large frying pan over medium heat. Add pine nuts and cook
4.Fry onion in same pan until golden.
5.Add lamb mince and cook for 5-
6 minutes or until browned (do not overcook). Season with salt and pepper. Stir through mint and pine nuts. Allow to cool completely.
TO ASSEMBLE
1.Assemble MultiMincer with the kebbe making attachments.
2.Turn MultiMincer on and push the casing mixture through the chute using the food pusher.
3.Cut into 8cm (3 inch) lengths.
4.Pinch one end of the tube to seal it. Spoon a little filling, into the other end, then seal.
5.Deep fry in hot oil for about 6 minutes or until golden brown.
Tip: Kebbe can be frozen. Kebbe can be cooked fresh or straight from the freezer. This will take approximately
Kebbe recipe courtesy of Chemouni Elsayed
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