eta GUSTUS II Bedienungsanleitung Seite 47

GB
– We recommend two persons for this procedure. One puts the mixture inside, and
the other holds the casing in the proper position on the outlet piece. When filling the
casing, proceed so that no air can get inside.
– If the outlet opening of the smoked food adapter D8 gets blocked, switch off the motor
unit, remove the attachment and clean it.
C) Kebbe – meat tubes
Put the prepared minced meat into hopper D12. If necessary, use the pusher D11 to push
the meat down. The food processor will produce hollow tubes. Cut them to the desired
length. Switch on the food processor at a speed in the interval MIN to 3.
Recommended recipe for traditional Kebbe:
– 400 g of lamb
– 500 g of grinded whole wheat
– 1 chopped big onion
Kebbe filling:
– 400 g of lamb
– 1 finely chopped onion
– 5 spoons of nuts
– 2 spoons of olive oil
Preparation of ingredients:
Soak the corn in hot water for 30 minutes. Pour out the water and dry out the corn with
a dry dishcloth. Assemble the mincer for medium coarseness mincing. Mince 400 g of
meat, 500 g of wheat, and a big onion. Add salt and pepper. Stir the mixture. Mince the
mixture once again using the finest mincing disc.
Filling preparation: Slightly roast the onion and nuts in oil. Add 400 g of the minced lamb
Kebbe preparation: Create tubes using the assembled Kebbe adapter. The tube size
– You can fill the tubes with various types of filling (for example meat or vegetable filling).
– If the outlet opening of former D10 is blocked, switch off the motor unit and clean it.
D) Dough forming (confectionery)
Choose appropriate accessories as required (D0, D1, D6, D7, D11, D12, D15 and D16),
follow the procedure indicated in Fig. 9. Put the prepared dough in the hopper D12. If
necessary, use the pusher D11 to push the dough down. The food processor will produce
dough in the required shape.
and bake the mixture. Add other ingredients and stew for 5 minutes.
Pour out the remaining oil and let the filling cool down.
depends on your preference. Close one end and put the filling inside.
Then close the other end of Kebbe. The recommended maximum
size is 8 cm. Heat up the oil (to about 180 °C) and fry Kebbe until
golden brown (for about 7 minutes).
Tips
– Salt
– Black pepper
– 1 teaspoon of mustard
– 1 spoon of plain flour
– 1 teaspoon of fresh parsley
– Frying oil
– Yogurt sauce with garlic
Tips
47 / 103